Piri-piri pork kebabs recipe
This bold piri piri marinade has roots in both Africa and Portugal which makes for a delicious mash-up of flavours in this simple weeknight recipe. Grilled chunks of pork and courgette slices are served alongside a fragrant tomato rice. This recipe is also gluten-free and dairy-free, so perfect for friends and family with dietary requirements.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 524 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 500g (1lb) pork shoulder steaks, cut into 2.5cm cubes
- 300g (10 1/2oz) courgettes, cut into 1cm discs
- 2 tsp piri-piri seasoning
- 3 tsp olive oil
- 300g (10 1/2oz) long-grain rice
- 2 tbsp tomato purée
- 1 tsp ground cumin
- 1 lemon, zested and cut into wedges
- a few flat-leaf parsley leaves, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 2215kJ 524.0kcal
- Fat
- 17g
- Saturates
- 5g
- Salt
- 0.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 67.7gProtein 30.6gFibre 1.5g
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- Preheat the grill to the highest setting. Mix the pork, courgettes, piri-piri and 2 tsp olive oil in a large bowl until well coated. Thread the pork and courgette alternately onto 8 metal skewers.
- Put the skewers on a metal rack over a tray and grill, turning occasionally, for 15 mins, or until the pork is cooked through.
- Meanwhile, put the remaining oil, the rice and tomato purée in a saucepan over a medium heat and cook, stirring, for 1 min. Add the cumin, lemon zest and 600ml water. Bring to the boil, stir well, cover and reduce the heat. Cook for 10 mins then remove the pan from the heat and set aside, still covered, for a further 5 mins.
- Serve the kebabs on a bed of the tomato rice with lemon wedges on the side and a few parsley leaves scattered over.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
