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Marcus Leach’s Roasted Pork & Red Pepper Wraps


  • 750g pork, diced into small cubes
  • 6 sweet red peppers
  • 8 flatbreads
  • 3 cloves of garlic, crushed
  • 4 stalks fresh rosemary
  • 300g natural yoghurt
  • 1 large cucumber, finely diced
  • 1 lemon
  • 1 small bunch fresh parsley, finely chopped
  • Good quality olive oil
  • 4-6

    Add the pork to a zip lock sandwich bag, then add a glug of olive oil, the garlic and rosemary. Leave to marinate for at least 2 hours, or ideally overnight.

    Pre-heat the BBQ for a couple of minutes. Meanwhile brush the peppers with a little oil and add to the ribbed side of the BBQ 2 Plancha cooking plate.  

    After a few minutes add the pork to the flat side of the cooking plate, and cook on a medium heat for approx. 15 minutes, turning a few times during cooking.

    To make the sauce, combine the cucumber, parsley, juice from half a lemon and the natural yoghurt. Mix well and set aside.

    Once the pork has started to crisp up and the peppers have begun to blister and char, remove from the heat.

    Quickly toast your flat breads on the BBQ for a couple of minutes then load up with the peppers, pork and the sauce.

    Note: Marcus is using the Carri Chef 50 and BBQ 2 Plancha 50 for this recipe, but it would also work well with the 2 Cook, Grillo Chef 40, Citi Chef 40, E Braai or Safari Chef 30, using the BBQ Grid or Grill 2 Braai.