Tender pork loin with subtle spicing – you’ll want more!
(Serves 2) Preparation time 20 minutes. Cooking time: 10 minutes
200g diced pork loin, cut into 3 cm cubes
100g red onion, thickly sliced
100g fresh pineapple
2 tbsp low fat, thick yoghurt
1 tbsp red wine vinegar
1 tsp garam masala
1 tsp chilli powder
½ tsp ground cumin
4 x Potato pieces to prevent food sinning on the skewer
Cut the pork into 3 cm cubes.
Cut the pineapple into 2 cm x 3 cm slices
Cut the red onion into 3 cm chunks of 3 to 4 layers
For the marinade:
Place the yoghurt, vinegar and spices together in a bowl and mix thoroughly.
Place the pork in the marinade and cover each piece. (leave in a refrigerator for at least two hours to intensify the flavour).
Place a piece of potato on your kebab skewer (pierce through the potato skin) and then load the skewers with pork, pineapple and red onion alternately. Put another piece of potato at the other end of the skewer.
Gently squeeze the potatoes towards the centre. (This prevents food spinning on the skewer)
Cook on your rotisserie kebab for 10 minutes. If you do not have a kebab rotisserie, turn the kebabs every minute to prevent burning.
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