Korma pork and veg skewers recipe
East meets West in these summery pork kebabs with a warm, spicy kick. Easy to make midweek, but great for a weekend treat too.
See method- Serves 4
- 15 mins to prepare and 35 mins to cook
- 643 calories / serving
Ingredients
- 500g pack 12% fat pork mince
- 75g korma curry paste
- 15g fresh flat-leaf parsley, chopped
- 1 courgette, thickly sliced
- 2 red onions, cut into wedges
- 2 tbsp vegetable oil
- 3 baking potatoes (700g), sliced into thick matchsticks
- 150g low-fat natural yogurt
- ¼ cucumber, half grated, half peeled into ribbons
- 1 small garlic clove, finely grated or chopped
- 4 wholemeal pittas, toasted and split
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Shop ingredientsEach serving contains
- Energy
- 2700kJ 643.0kcal
- Fat
- 24g
- Saturates
- 6g
- Sugars
- 14g
- Salt
- 1.2g
of the Reference intake
Carbohydrate 64.9gProtein 36.1gFibre 10.4g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Mix the mince with the korma pasta and half the parsley and roll into 16 meatballs – wet your hands a little so it doesn't stick. Thread onto skewers with the courgette and onion wedges, brush with a little oil and transfer to a shallow baking tray. Roast for 30-35 mins until golden and cooked through.
- Meanwhile, toss the potatoes with the remaining oil; season. Spread out in a single layer over 2 lined baking trays and roast for 25-30 mins, stirring after 20 mins, until golden and tender.
- Mix the yogurt with the grated cucumber, garlic and half the remaining parsley; season to taste. Load the pittas with the meatballs, veg and cucumber ribbons. Drizzle over the yogurt and scatter over the remaining parsley, then serve with the potato chips.
- See more Kebab recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
