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Photo of Pork skewers with chargrilled potato by WW

Pork skewers with chargrilled potato

4 - 5
PersonalPoints™ per serving
Total Time
50 min
20 min
10 min
Lemon juice, fresh herbs and a smattering of tangy sumac spice give these skewers a mouth-watering Mediterranean flavour.


Lean pork fillet

480 g, cut into 2cm pieces

Olive oil

1 tbs

Lemon juice

2 tsp

Fresh thyme

2 tsp, chopped

Fresh oregano

2 tsp, chopped


200 g

Red capsicum

1 large, cut into 2cm pieces

Red skin potato

500 g, desiree, cut into 5mm-thick slices

Ground sumac

1 tsp


1 bunch(es), trimmed


1 medium, wedges to serve

Oil spray

1 x 3 second spray(s)


  1. Combine oil, juice, thyme and oregano in a shallow glass or ceramic dish. Add pork, mushrooms and capsicum and toss to coat. Cover and refrigerate for 20 minutes.
  2. Thread pork, mushrooms and capsicum onto 12 bamboo skewers (see tip). Sprinkle with sumac. Preheat a chargrill or barbecue over medium-high heat. Lightly spray potatoes with oil and cook for 5 minutes each side or until tender and golden. Cook skewers, turning, for 10 minutes or until cooked through.
  3. Meanwhile, boil, steam or microwave broccolini until just tender. Drain. Serve skewers with chargrilled potato, broccolini and lemon wedges.