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
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.
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.
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.
To serve, drain the skewers and serve on a warm platter, garnished with fresh rosemary, accompanied with crisp salad, baked potatoes and coleslaw.
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.