Lemon-basil pork kebabs
Fresh lemon rind
2 tsp, finely grated
3 clove(s), crushed
Pork medallion or loin steak, raw
450 g, cut into 2cm cubes
2 medium, halved lengthways, cut into 1.5cm thick slices (see tip)
1 small, cut into chunks
¼ cup(s), small leaves
1 medium, wedges, to serve
- Combine rind, juice, oil and garlic in a large bowl. Season with salt and pepper. Add pork, zucchini, tomatoes and onion and toss to coat. Thread pork and vegetables, alternately, onto 8 metal or wooden skewers.
- Preheat a chargrill or barbecue over high heat. Cook skewers, turning occasionally, for 10–12 minutes or until browned and cooked through. Transfer to serving platter and sprinkle with basil leaves. Serve with lemon wedges.