Register
Pork Kebabs with Rosemary, Oregano & Chilli
Ingredients
-
-
For the Kebabs:
-
400 gram (14 ounce) pork tenderloin, cubed
-
8 new potatoes, par-boiled until softened, then halved
-
1 red pepper, cut into chunks
-
75 gram (3 ounce) chorizo, sliced
-
2 tablespoons lemon juice
-
2 tablespoons olive oil
-
1 teaspoon Rosemary
-
1 teaspoon Oregano
-
½ teaspoon Chilli Flakes
-
8 wooden skewers, soaked in water for at least one hour
-
For the Rocket Salad:
-
1 bag rocket, washed
-
6 cherry tomatoes, halved
-
1 small red onion, sliced
-
1 tablespoons olive oil
-
Sea Salt, and Black Pepper to season
Key Products
Instructions
- 1 Pre-heat the grill to a medium-heat.
- 2 Thread the pork cubes, potatoes, peppers and chorizo onto the wooden skewers.
- 3 Combine the lemon juice, olive oil, Rosemary, Oregano and Crushed Chillies together in a bowl and brush over the kebabs.
- 4 Grill for 10-12 minutes, turning occasionally, or until the pork is cooked through.
- 5 To make the rocket salad combine all the ingredients together in a bowl and toss so all the leaves are coated with the olive oil. Season to taste.
- 6 Serve immediately with the kebabs.
Nutritional Information
| Typical Values | Amount |
|---|---|
| Energy | 414 |
| TotalFat | 28.5 |
| SaturatedFat | 5.4 |
| Salt | 0.5 |
| Carbohydrates | 24 |
| Fiber | 3.9 |
| Sugar | 6 |
More To Savour
