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.
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.
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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.