I prepared these a day in advance and I must say the portions were HUGE! I had planned to make with Jamie’s arriabatta pasta but will just be serving with some veg now. I think you could easily serve this for 3 people with some filling sides.
This recipe is from Jamie’s Ministry of food and it is the first time I have tried it. Jamie uses pork fillets in his recipe but I had some loin steaks to use up.
350g trimmed pork loin steaks
80g small mushrooms (Around 16-18)
2 small red onions
1tbsp olive oil
1tsp ground cumin
Few rosemary sprigs
1tsp runny honey
1. Cut your steaks into 3cm chunks and place in a bowl. Chop the stems off your mushrooms, wash and add to the bowl. Quarter your onions break up a little (I kept 2 layers to each bit) and also add to the bowl. You want everything to be around the same size so it cooks evenly, if your mushrooms are very large, halve them so everything is uniform.
2. Grate the zest of 1 of the lemons onto the pork and veg, roughly chop your rosemary and add this along with the ground cumin, mix well before adding the oil and mixing again.
3. Get your skewers ready, if you are using wooden ones you should soak them to stop them burning. Now thread one of each ingredient onto the skewers in an order of your choice.
4. Heat a non stick griddle pan and when hot enough add the kebabs. I had to cook mine in two batches as there wasnt room enough for them all. You will need to cook each kebab for around 2-3 minutes on each of the 4 sides, pushing gently on each kebab after turning.
5. Once all sides are browned and the kebabs are cooked through (check by cutting into the meat) squeeze on half the lemon and drizzle on the honey whilst cooking for a further few minutes.
Remember do not pack the ingredients onto the skewers too tightly as this can prevent even cooking, you need to leaves space for steam to rise through. Serve with extra lemon wedges
Nutrition per portion*
These were very tasty and I look forward to doing them again, I had enough for 3 skewers per portion and served with some broccoli but would be lovely with salad, rice, pasta and even in wraps or pittas. Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.