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Pork Kebabs with Rosemary, Oregano & Chilli

Pork tenderloin, cubed and brushed with a tasty glaze of lemon, Rosemary, Oregano and Chilli, served on kebabs with red pepper and chorizo.

10 mins Prep Time 10 mins Cook Time
10 mins Prep Time
10 mins Cook Time
  • Pre-heat the grill to a medium-heat.

  • Thread the pork cubes, potatoes, peppers and chorizo onto the wooden skewers.

  • Combine the lemon juice, olive oil, Rosemary, Oregano and Crushed Chillies together in a bowl and brush over the kebabs.

  • Grill for 10-12 minutes, turning occasionally, or until the pork is cooked through.

  • 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.

  • Serve immediately with the kebabs.

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