Dijon mustard coated pork skewers

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Dijon mustard coated pork skewers
Dijon mustard coated pork skewers
  • Serves: 4

  • Prep time:

    (plus 2 hours marinating time)
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Sometimes the simplest things are the tastiest. These pork kebabs are coated with a tangy yogurt and Dijon mustard dressing to create an indulgent pork dish that will guarantee to go down a treat if you’re throwing a barbecue. You can make 4 longer skewers if preferred, and allow 2 hours to marinate the pork so the flavours really absorb into the meat – we bet these will be the talk of the barbecue.


  • 675g lean pork, cut into 2cm thick pieces
  • Salt and freshly ground black pepper
  • 1 garlic clove, crushed
  • 2tbsp freshly chopped rosemary
  • 2tbsp Dijon mustard
  • 8tbsp whole milk natural yogurt
  • Fresh rosemary to garnish

Dijon mustard is a fruity, slightly pungent French mustard. For a milder flavour, use the same quantity of wholegrain mustard. If you want a powerful mustard flavour, use 2-3tsp English mustard to taste.


  1. Put the pork in a shallow dish and season well. Mix the remaining ingredients together except the rosemary sprigs and spoon over the pork. Mix well to coat. Cover and chill for 2 hrs.
  2. Preheat the grill to a medium setting. Thread the pork between 8 short skewers and place them on a grill rack. Brush them with any spiced yogurt that’s left in the dish.
  3. Grill for 7-8 mins then turn over and brush with more spiced yogurt. Return to the grill to cook for a further 6-7 mins until tender and thoroughly cooked.
  4. To serve, drain the skewers and serve on a warm platter, garnished with fresh rosemary, accompanied with crisp salad, baked potatoes and coleslaw.

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