Ingredients
- 500g pork fillet, cubed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon fennel seeds
- 1 teaspoon smoked paprika (see note)
- 2 garlic cloves, crushed
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 dspn balsamic vinegar
- 1 dspn olive oil
- 1 cup thick yoghurt, to serve
- 2 tablespoons harissa, to serve (see notes)
- Chopped fresh mint, to serve
Equipment
- 8 wooden skewers – soak them in cold water for 1 hour before using.
Method
- Step 1Place all ingredients, apart from the yoghurt and harissa, in a glass bowl, cover with plastic wrap and refrigerate overnight to marinate.
- Step 2Preheat barbecue plate or grill to high. Thread pork onto the skewers, discarding marinade. Barbecue or grill the pork for 6-8 minutes, turning occasionally, until cooked through.
- Step 3Serve with yoghurt, harissa and chopped fresh mint.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
469 kj
Energy
3g
Fat Total
1g
Saturated Fat
1g
Fibre
16g
Protein
64mg
Cholesterol
137.74mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
Begin this recipe the day before.
Smoked paprika is available from gourmet delicatessens.
You can use bought harissa or make your own (see related recipe)
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
0