BBQ Pork Pita and Herby Yoghurt

Its official. I am the worst food blogger ever. Consistency is not something that comes naturally to me, hence the year long absence from Janey Cooks. But I am back folks and have a fantastic family recipe for you just in time for Australia Day and those end of summer evenings around the BBQ. In the last year I’ve graduated, started a new degree, and am now nearing its completion. I’ve cooked, I’ve run, I’ve played football and generally had a ball. I hope some of you have kept up with my food adventures via Instagram during my absence and a huge thank you to those who have. I’m not big on New Years resolutions but every year I aim to be more organised and to be on time – to class, with assignments etc. So with that in mind, I’m planning on keeping the blog more up to date and bringing some fun new food your way via the inter webs. Enough about me, now lets talk turkey, well pork but you know what I mean!



Hold the lamb and put some pork on your fork this Australia Day! Whilst the most recent instalment of Meat and Livestock Australia’s ever-entertaining Lamb Campaign has vegans in a fluff and everyone else reaching for the lamb chops, I encourage you to throw some pork on the barbie on the 26th of January. This easy BBQ pork pita recipe is a crowd pleaser that requires next to no cooking, just a little preparation to keep the hungry hoards happy.

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Some may say this is a bit of a “cheats” recipe because it uses store bought pita bread and pre-marinated pork scotch fillets but I like to think of it as very laid back modern ‘Aussie’ approach to cooking. If you are feeling slightly more adventurous you could make your own BBQ sauce like Spoon Fork Bacon’s Sweet and Tangy BBQ Sauce or Smitten Kitchen’s adaptation of Ina Garten’s BBQ Sauce. I’ve also had success with making my own pita bread in the past but I think that on Australia Day with a crowd of hungry mouths around the barbeque keeping it simple will make your guests happy and hosting a breeze.



The only real ‘cooking’ involved is throwing together a very simple herby yoghurt dip reminiscent of tzatziki made with ingredients like Greek yoghurt and cucumber that most families have in the fridge. Now you could also buy this from the store too but it will pale in comparison compared to your homemade version, trust me on this one! This recipe serves four but can easily be dialled up by purchasing more of the pork scotch fillets and increasing the amount of salad ingredients you prep. This recipe could easily be adapted for your vegetarian friends by substituting the pork for BBQ marinated tofu which is available in most major supermarkets. Anyway enough chat, lets crank up the barbie and get cooking!


BBQ Pork Wrap

1 packet (4 pieces) Woolworths Pork Scotch Steak with BBQ Marinade

4 pita breads

1 avocado, sliced

½ Shredded iceberg lettuce or 1 packet of baby spinach

2-3 Roma tomatoes, sliced

1 red onion, finely sliced

4 slices of tasty cheese or ½ cup grated cheese

2-3 sprigs mint

1 lemon, quartered


Herby Yoghurt

½ cup Greek yoghurt

1 small-medium Lebanese cucumber, grated and excess liquid squeezed out

½ lemon

1-2 garlic cloves, crushed or very finely chopped

1tsp dried oregano

2-3 sprigs mint, finely chopped

2-3 sprigs of other herbs such as basil, oregano or parsley, finely chopped (optional)

Salt and Pepper


  1. Preheat your BBQ. While BBQ is heating make the Herby Yoghurt by combining the Greek yoghurt, cucumber, garlic, oregano, mint and other herbs (if using). Stir, taste and then season with salt, pepper and the juice of the lemon and allow the flavours to develop in the fridge while you prepare the rest of the ingredients.
  2. Place the pork on a hot BBQ then reduce the heat (charcoal is not the look we’re going for here!) and turn a few times until cooked, about 7-10 minutes. Chop the cooked pork into long strips and place on serving plate next to the prepared vegetables. Warm the pitas on the cooling BBQ, in a warm oven or microwave.
  3. To serve, set out avocado, lettuce or baby spinach, tomato, onion, cheese, mint leaves and lemon quarters in serving dishes or on a large platter alongside your Herby Yoghurt, sliced pork and warmed pitas. Allow guests to help themselves and construct their own pitas whilst you sit back and survey your success with a pita and pinot in hand.

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