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Photo of Garlic pork skewers by WW

Garlic pork skewers

Total Time
1 hr
15 min
45 min
Simply match your favourite sides with these succulent skewers


Baby potatoes

500 g, halved

Reduced fat oil spread

1 tbs, melted


2 clove(s), crushed

Fresh lemon rind

2 tsp, grated

Olive oil

3 tsp

Dried chilli flakes

½ tsp

Ground paprika

1 tbs

Ground cumin

1 tsp

Pork fillet or tenderloin, raw

450 g, (buy 500g), fat trimmed, cut into 2.5 pieces

Red onion

1 medium, cut into wedges

Green capsicum

1 large, cut into 2.5 pieces

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place potatoes onto prepared tray and lightly spray with oil. Bake for 35–40 minutes or until golden and cooked. Combine melted canola spread with garlic and lemon rind, then toss through potatoes and bake for another 5 minutes.
  2. Meanwhile, combine oil, dried chilli, paprika and cumin seeds in a large bowl. Add pork and coat evenly with spice mixture. Thread pieces of pork, capsicum and onion wedges alternately onto 8 wooden skewers soaked in cold water for 10 minutes beforehand to stop skewers burning.
  3. Heat a barbecue or chargrill pan over high heat. Lightly spray pork skewers with oil and cook, turning occasionally, for 6–8 minutes or until meat is cooked and vegies softened. Serve skewers with roast potatoes.


SERVING SUGGESTION: Salad of radicchio, baby spinach leaves, orange segments and sliced red onion.