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Pork Kebabs with Rosemary, Oregano & Chilli
Ingredients
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For the Kebabs:
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400 gram (14 ounce) pork tenderloin, cubed
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8 new potatoes, par-boiled until softened, then halved
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1 red pepper, cut into chunks
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75 gram (3 ounce) chorizo, sliced
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2 tablespoons lemon juice
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2 tablespoons olive oil
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1 teaspoon Rosemary
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1 teaspoon Oregano
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½ teaspoon Chilli Flakes
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8 wooden skewers, soaked in water for at least one hour
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For the Rocket Salad:
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1 bag rocket, washed
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6 cherry tomatoes, halved
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1 small red onion, sliced
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1 tablespoons olive oil
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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.
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