Pork Kebabs with Rosemary, Oregano & Chilli

Pork Kebabs with Rosemary, Oregano & Chilli

Pork Kebabs with Rosemary, Oregano & Chilli

Prep Time
10 Minutes
Cook Time
10 Minutes
Ingredients
17
Kebabs always go down a winner at any summer feast – and these Mediterranean beauties are sure to keep everyone more than satisfied. Simply thread cubes of tender pork tenderloin and smoky chorizo onto skewers alongside fluffy new potatoes and crunchy red pepper before brushing over our mouthwatering marinade. Robust Schwartz Oregano, fiery crushed chillies and fragrant rosemary all harmonise beautifully with a simple lemon juice and oil base to recreate the iconic flavours of a classic Greek kebab. Grill to perfection and serve with a simple rocket salad that provides a light and peppery contrast to the bold and smoky flavours of the main.
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
Oregano

Product Information

£ 1.69/unit,7g
Chilli Flakes

Product Information

£ 1.98/unit,29g

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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