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Pork and rosemary kebabs

Perfect for barbecues, these flavoursome kebabs can also be cooked on the grill and make a tasty mid-week meal

Dish Details:clock


INGREDIENTS:

Pork and rosemary kebabs500g minced pork
25g/1oz fresh breadcrumbs
1 small onion, very finely chopped
1 dessert apple, peeled and grated
1 tbsp chopped fresh rosemary spikes
Salt and freshly ground black pepper

Baste:
3 tbsp Filippo Berio Olive Oil
1 tbsp lemon or orange juice

Yogurt Herb Sauce:
4 tbsp Filippo Berio Olive Oil
4 tbsp natural yogurt
Grated zest 1/2 lemon
4 tbsp chopped flat leaved parsley


PREPARATION:
Put the minced pork into a large bowl, add breadcrumbs, onion, grated apple, rosemary and seasoning. Mix together very well, then refrigerate for 1 hour.

Prepare the yogurt herb sauce by whisking the ingredients together in a bowl.

Form the pork mixture into 20 balls and thread onto metal skewers.

Mix the oil and lemon or orange juice together and brush the kebabs all over. Place on prepared barbecue and cook over a medium heat for about 12 minutes, turning the skewers until golden brown all over. Serve with the yogurt sauce.

Cook's tip: These kebabs can also be used to fill warm pitta bread stuffed with chopped salad.


PREP/COOK
INFORMATION:

Cook time: 12 minutes
Serves: 4

Source: Filippo Berio Olive Oil

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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