With just a few pantry staples and some fresh ingredients, you can create this exciting pork skewer meal in a flash.
Ingredients
- 8 pork loin steaks, halved lengthwise
- 140g (1/2 cup) Tamar Valley Greek Style Yoghurt
- 2 cloves garlic, crushed
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoons flat-leaf parsley, finely chopped
- 1 lemon, zested
- 2 tablespoons olive oil
- Grilled pita bread (optional), to serve
Caprese salad
- 2 tablespoons red wine vinegar
- 2 teaspoons caster sugar
- 60ml (1/4 cup) olive oil
- 4 vine-ripened tomatoes, cut into wedges
- 1 large red onion, thinly sliced
- 1 cup (firmly packed) basil leaves
- 180g tub bocconcini, drained, torn
Equipment
- You’ll need 16 x 25cm bamboo skewers, soaked in warm water for 20 minutes.
Method
- Step 1Place pork, yoghurt, garlic, basil, parsley, lemon zest and oil in a large bowl. Season with salt and pepper, then toss well to combine. Stand at room temperature for 15 minutes to marinate.
- Step 2Thread pork lengthwise onto skewers. Lightly grease a chargrill pan or barbecue, then preheat to high. Cook skewers, turning, for 5 minutes or until cooked through. Transfer to a plate and rest for 5 minutes.
- Step 3Meanwhile, to make salad, whisk vinegar, sugar and oil in a large bowl until combined. Add tomatoes, onion, basil and bocconcini, and gently toss to combine. Season.
- Step 4Divide skewers and salad among plates. Serve with pita bread, if using.
Nutrition
2744 kj
Energy
34g
Fat Total
10g
Saturated Fat
72g
Protein
307.13mg
Sodium
13g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
A simple mix of tomatoes, mozzarella and basil, caprese salad originates in Capri, Italy.
Top tips: For maximum flavour, marinate pork overnight in the fridge.
To grill pita bread, brush 2 split pita breads with olive oil, then chargrill for 30 seconds each side or until toasted.
This marinade works just as well with fish or chicken in other dishes.
- Author: Dominic Smith
- Image credit: Ben Dearnley
- Publication: MasterChef
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