Bacon & Ham Beef Cheese Chicken Egg Fruit Fish Kumara & potato Lamb Lasagne & pasta Mince Noodles & rice Pork Sausage Turkey
Dessert Quick & easy Meals vegetarian Healthy Salad Slow cooker Seafood Recipe for kids Baking Side dishes & veges Finger Food Gluten Free Meal ideas Stir Fry Dairy Free Vegan Wheat Free Freezer friendly
American Asian Chinese French Greek Indian Italian Japanese Korean Mediterranean Mexican Middle Eastern Spanish Thai
Christmas Easter Breakfast Ideas Lunch Ideas Dinner Ideas Potluck Back to School Summer entertaining Bbq & picnic ideas Cocktail Party
MY COOKBOOK MY MEAL PLANNER MY SHOPPING LIST TIPS & TRICKS 
Herbed Pork Kebabs Italian-Style with Grilled Capsicum Salad
Herbed Pork Kebabs Italian-Style with Grilled Capsicum Salad
Grilled capsicums look impressive – especially if you use a mix of colours. This capsicum salad goes brilliantly with almost any grilled or barbecued meats.
Makes 4
Prep Time 15 minutes
Cook Time 20 minutes
Easy
Ingredients
500-600 g 100% New Zealand Pork Leg Steaks
1-2 tsp crushed garlic
juice of 2 lemons
grated zest of 2 lemons
2-3 Tbsp oil
1 tsp fresh ground black pepper
1-2 Tbsp fresh rosemary or thyme leaves
Grilled Capsicum Salad
2 capsicums (any colour)
6 spring onions, trimmed
2 tomatoes, quartered or thickly sliced
2 courgettes, trimmed and quartered lengthwise
1 Tbsp fresh rosemary or thyme leaves
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
1. Cut the 100% New Zealand pork leg steaks into 3cm pieces and place in a bowl with the garlic, lemon zest and juice, oil, capsicums and rosemary or thyme and toss well to coat. Cover and marinade in the refrigerator for 30 minutes. Step 2
2. Thread the pork onto metal skewers and cook under a hot grill or on a medium hot BBQ for 8-10 minutes, turning occasionally. Serve on top of the Grilled Capsicum Salad. Step 3
Grilled Capsicum Salad Step 4
3. Fan grill the capsicums at 220-240°C until they are well blackened all over. Allow to cool before removing the core and seeds and peeling away the charred skin. Cut capsicums into thick slices. Step 5
4. Grill, BBQ or pan fry the spring onions and courgettes until lightly brown. Step 6
5. In a bowl, toss together the capsicums, spring onions, courgettes, tomatoes, rosemary or thyme leaves and Eta Balsamic Vinaigrette. Step 7
For more great pork recipes, visit www.pork.co.nz Tips
What do I need?
Select All
1
500-600 g 100% New Zealand Pork Leg Steaks
2
1-2 tsp crushed garlic
3
juice of 2 lemons
4
grated zest of 2 lemons
5
2-3 Tbsp oil
6
1 tsp fresh ground black pepper
7
1-2 Tbsp fresh rosemary or thyme leaves
8
Grilled Capsicum Salad
9
2 capsicums (any colour)
10
6 spring onions, trimmed
11
2 tomatoes, quartered or thickly sliced
12
2 courgettes, trimmed and quartered lengthwise
13
1 Tbsp fresh rosemary or thyme leaves
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
343198:343198
