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20160624_192819

Pork Kebab & Apple Infused Salad

These pork kebabs are very lean and tender. The spice goes so well with the cool crisp salad. You can change the pork to chicken if you prefer. Or use grilled vegetables if you want to go vegetarian.

Ingredients

1kg lean pork leg cubes, ask your local butcher.
1 ripe avocado
20 black olives
4 tomatoes
4 spring onions
4 baby gem lettuces
1 pomegranate
1 red chilli
½ tsp chilli powder, as hot or mild as you prefer
1 garlic clove, chopped finely
1 tsp smoked paprika
½ tsp salt
Pinch black pepper
8 wooden or metal meat skewers, soaked in water for half an hour
APPLE & CHILLI DRESSING
1 Granny Smith apple, peeled and core removed.
½ green chilli
8 mint leaves
100g Greek yoghurt
2 tbsp water.

Instructions

1
Add the pork or chicken cubes to a bowl and add the finely chopped chilli, garlic, smoked paprika, pepper, salt and 3 tbsp of rapeseed oil and mix well. Leave to marinade in the fridge, preferably overnight.
2
Wash the lettuce and allow to drain well.
3
Cut the avocado in half, remove the skin and stone, then slice.
4
Quarter the tomatoes and chop the spring onions.
5
Combine all the salad ingredients in a bowl.
6
Add 5 tbsp of dressing see below from recipe, and gently mix.
7
Cook the kebabs on a bbq, under a grill or on a pan for about 4 minutes per side until cooked through.
8
Place the dressed salad on plates then the kebabs on top and serve with some dressing on the side.
9
APPLE & CHILLI DRESSING
10
Add everything to a food processor and blend or chop it all as finely as possible and add to the yoghurt and water.

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