Herbed Pork Kebabs Italian Style with Grilled Capsicum Salad
Grilled peppers look impressive – especially if you use a mix of colours. This pepper salad goes brilliantly with almost any grilled or barbecued meats.
Prep time:
Cook time:
Serves:
Serves 4
Ingredients
- 500-600g 100% New Zealand Pork Leg Steaks
- 1-2 tsp crushed garlic
- grated zest and juice from 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
- 1/4 cup ETA Balsamic Vinaigrette
Tips
If using wooden skewers soak in cold water for 30 minutes before threading pork onto skewers.
Method
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.
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.
Grilled Capsicum Salad
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.
4. Grill, BBQ or pan fry the spring onions and courgettes until lightly brown.
5. In a bowl, toss together the capsicums, spring onions, courgettes, tomatoes, rosemary or thyme leaves and ETA Balsamic Vinaigrette .
For more great pork recipes, visit www.pork.co.nz
