Serves: 6
Pork, Lemon & Potato Kebabs
Prep Time
1 h
Cooking Time
15 min.
Method
Direct
Prep Time
1 h
Cooking Time
15 min.
Method
Direct
Ingredients
- 16 new potatoes
- 675g/1 ½ lb pork tenderloin
- 15g Rosemary chopped
- 3 table spoons olive oil
- Zest and juice of 1 lemon
- Salt
- Freshly ground black pepper
- Lemon wedges to serve
Instructions
- 01 Cook the potatoes in boiling salted water for 10-12 minutes until barely tender. Drain well
- 02 Trim the pork of any excess fat and silver skin and cut in to 4cm/ 1 ½ inch cubes (about 24 cubes in all) Thread the pork cubes alternately with potatoes onto the skewers.
- 03 Mix the Chopped rosemary, lemon juice and zest and olive oil together. Season well and put aside.
- 01 Brush the rosemary and lemon marinade over the pork skewers and season with salt and pepper. Barbecue the skewers over Direct Medium heat for 14 minutes, turning once and brushing again (using a clean basting brush) halfway through the cooking.
- 02 Serve with lemon wedges.
In the kitchen:
At the barbecue:
Ingredients
- 16 new potatoes
- 675g/1 ½ lb pork tenderloin
- 15g Rosemary chopped
- 3 table spoons olive oil
- Zest and juice of 1 lemon
- Salt
- Freshly ground black pepper
- Lemon wedges to serve
