Pork skewers with chargrilled potato
2
Points®
Total time: 50 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Lemon juice, fresh herbs and a smattering of tangy sumac spice give these skewers a mouth-watering Mediterranean flavour.
Ingredients
Pork fillet or tenderloin, raw
480 g, cut into 2cm pieces
Olive oil
1 tbs
Lemon juice
2 tsp
Fresh thyme
2 tsp, chopped
Fresh oregano
2 tsp, chopped
Mushrooms
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
Broccolini
1 bunch(es), trimmed
Lemon(s)
1 medium, wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
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.
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