Photo of Lemon & basil pork skewers by WW

Lemon & basil pork skewers

Points® value
Total Time
30 min
15 min
15 min
These colourful kebabs combine delicious garden veg with cubes of tender marinated lean pork for a tasty dinner the whole family will enjoy.



1 zest(s) of 1

Lemon Juice, Fresh

2 tablespoon(s)

Vegetable Oil

4 teaspoon(s)


3 clove(s), crushed

Pork Loin Steak, Lean, raw

480 g, 4 x 120, diced


2 medium, halved lengthways and thickly sliced

Cherry Tomatoes

8 individual

Red onion

1 small, halved then each half cut into 8 wedges

Basil, fresh

1 tablespoon(s), chopped

Calorie controlled cooking spray

4 spray(s)


  1. In a large bowl, combine the lemon zest, lemon juice, oil and garlic, then season well. Add the pork, courgettes, tomatoes, onion and half the basil, then toss to coat. Set aside to marinate for 10 minutes.
  2. Thread the pork and vegetables onto 8 long metal skewers (if using bamboo skewers, soak them in cold water for 30 minutes beforehand to prevent them burning), reserving any marinade.
  3. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a large nonstick griddle pan with cooking spray and set over a medium-high heat.
  4. Griddle the skewers for 5 minutes, turning frequently, until the pork and vegetables are lightly charred. Transfer the skewers to a baking tray, brush over any reserved marinade and bake for 10 minutes, until the pork is cooked through.
  5. Transfer the skewers to a serving platter, scatter over the remaining basil and serve with the lemon wedges.


If you can’t find yellow courgettes, simply use 2 green courgettes instead. Serve with 75g cooked couscous per serving, if you like. The recipe will no longer be gluten free.