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Pork Kebabs with Rosemary, Oregano & Chilli

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
Preparation
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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