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Pork and rosemary kebabs
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These herby apple pork kebabs are served with a tasty lemon and parsley yogurt sauce, great at bbqs or with pitta bread.
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Serves: 4
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Prep time: 1 hr
marinating time -
Cooking time: 12 mins
Ingredients
Metal skewers are often better than wooden ones for grilling and serving kebabs as they can take more weight and don't burn on the barbecue.
- 500gminced pork
- 25g (1oz) fresh breadcrumbs
- 1 small onion, very finely chopped
- 1 dessert apple, peeled and grated
- 1tbsp chopped fresh rosemary spikes
- Salt and freshly ground black pepper
To baste
- 3tbsp olive oil
- 1tbsp lemon or orange juice
For the yogurt herb sauce
- 4tbsp olive oil
- 4tbsp natural yogurt
- Grated zest ½ lemon
- 4tbsp chopped flat leaved parsley
- Equipment
- Metal skewers
Method
- Put the minced pork into a large bowl, add breadcrumbs, onion, grated apple, rosemary and seasoning. Mix together very well, then refrigerate for 1 hr.
- Prepare the yogurt herb sauce by whisking the ingredients together in a bowl.
- Form the pork mixture into 20 balls and thread onto metal skewers.
- Mix the oil and lemon or orange juice together and brush the kebabs all over. Place on prepared barbecue and cook over a medium heat for about 12 mins, turning the skewers until golden brown all over. Serve with the yogurt sauce.
- They can also be used to fill warm pitta bread with chopped salad.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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