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Pork
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Devilled pork kebabs

Devilled pork kebabs

Name: Devilled pork kebabs
Yield: Serves 2
Cuisine: British recipes
Ingredients: 2 pork chops; 1 tsp English mustard powder; A pinch of cayenne pepper; 1 tbsp Worcestershire sauce; ½ tbsp soft brown sugar; 1 tbsp tomato purée; 1 large garlic clove; A squeeze of lemon juice; Flatbreads, cherry tomatoes, coriander and natural yogurt to serve

Easy
June 2010

Easy
June 2010

Test kitchen approved

Serves 2
Takes 40 min

It’s amazing what you can do with a couple of pork chops. Try these moreish devilled kebabs for a simple yet exciting supper

Nutrition: per serving

Calories: 272kcals
Fat: 12.1g (2.8g saturated)
Protein: 34g
Carbohydrates: 7.3g (5.9g sugar)
Fibre: 0.5g
Salt: 0.5g

Nutrition: per serving

Calories: 272kcals
Fat: 12.1g (2.8g saturated)
Protein: 34g
Carbohydrates: 7.3g (5.9g sugar)
Fibre: 0.5g
Salt: 0.5g

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Ingredients

2 pork chops
1 tsp English mustard powder
A pinch of cayenne pepper
1 tbsp Worcestershire sauce
½ tbsp soft brown sugar
1 tbsp tomato purée
1 large garlic clove
A squeeze of lemon juice
Flatbreads, cherry tomatoes, coriander and natural yogurt to serve

Method

Slice 2 pork chops into 2cm cubes (remove the bone and excess fat).
Mix 1 tsp English mustard powder, a pinch of cayenne pepper, 1 tbsp Worcestershire sauce, ½ tbsp soft brown sugar, 1 tbsp tomato purée, 1 large garlic clove, crushed, and a squeeze of lemon juice. Season.
Add the pork and mix. Marinate for 30 minutes. Thread onto soaked wooden skewers and drizzle with vegetable oil. Preheat a griddle pan over a high heat. When smoking, add the skewers. Cook for 2 minutes on each side until cooked. Serve on warmed flatbreads, with chopped cherry tomatoes, fresh coriander and natural yogurt.