Pork kebabs on minted broad beans with feta

Pork kebabs on minted broad beans with feta
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

Broad beans to use up? Then make yourself a seasonal pork kebab, with seasonal minted broad beans, and a salty hit of feta.


  • 1 pork tenderloin
  • 3 baby new potatoes
  • ½ lemon
  • 2 tbsp olive oil
  • 4 tbsp extra-virgin olive oil
  • Small handful of chopped rosemary
  • 500g broad beans
  • Good handful of mint leaves
  • 150g crumbled feta


  1. Trim your pork tenderloin and cut into 12 pieces. Thread 3 chunks of pork and 3 cooked baby new potatoes alternately onto each of 4 skewers.
  2. Mix the lemon juice, olive oil and a small handful of finely chopped rosemary and use to brush the kebabs.
  3. Cook under a hot preheated grill (or barbecue) for 10-12 minutes, turning once.
  4. Meanwhile, boil broad beans in salted water for 4-5 minutes until just tender, then drain and refresh. Toss with a good handful of mint leaves, plenty of extra-virgin olive oil, seasoning and feta.
  5. Divide between 4 plates and serve with the kebabs on top.


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