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- Pork Kebabs with Rosemary, Oregano & Chil...
Pork Kebabs with Rosemary, Oregano & Chilli recipe
- Serves 4
- Easy
- Prep 10 mins
- Cook 10 mins
-
248 Rating(s)
Ingredients
- For the Kebabs:
- 400 g (14 oz) pork tenderloin, cubed
- 8 new potatoes, par-boiled until softened, then halved
- 1 red pepper, cut into chunks
- 75 g (3 oz) chorizo, sliced
- 2 tbs lemon juice
- 2 tbs olive oil
- 1 tsp Schwartz Rosemary
- 1 tsp Schwartz Oregano
- 1/2 tsp Schwartz Chillies Crushed
- 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 tbs olive oil
- Schwartz Sea Salt Mill and Black Pepper to season
Pork tenderloin, cubed and brushed with a tasty glaze of lemon, Rosemary, Oregano and Chilli, served on kebabs with red pepper and chorizo.
Method
Step 1
Pre-heat the grill to a medium-heat.
Step 2
Thread the pork cubes, potatoes, peppers and chorizo onto the wooden skewers.
Step 3
Combine the lemon juice, olive oil, Rosemary, Oregano and Crushed Chillies together in a bowl and brush over the kebabs.
Step 4
Grill for 10-12 minutes, turning occasionally, or until the pork is cooked through.
Step 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.
Step 6
Serve immediately with the kebabs.
Nutrition per serving
414 kcalories, protein 28.5g, carbohydrates 24g, fat 23g, saturated fat 5.4g, fibre 3.9g, salt 0.5g,
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