Pork Kebabs with White Beans and Fennel
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Ingredients
Main
- 500 grams pork fillet, thinly sliced
- thick plain yoghurt, to serve
Marinade
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon each ground cumin and smoked paprika
- 2 cloves garlic, crushed
- sea salt and ground pepper
Vegetables
- 2 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 teaspoon fennel seeds
- 2 cloves garlic, crushed
- 1 teaspoon smoked paprika
- 2 roasted red capsicums, roughly chopped
- 400-gram tin large white beans with their liquid
- 200-gram bag baby spinach
Instructions
3 steps
- 1
Pork - Combine the marinade ingredients in a bowl and add the meat, turning to coat. Thread on to skewers and cook in a hot sauté pan for 1–2 minutes each side until just cooked through, for juicy, tender meat.
- 2
Vegetables - Heat the oil in a large sauté pan and cook the fennel for 5 minutes. Add all the remaining ingredients, except the spinach, season and cook for 10 minutes until reduced and syrupy. Stir in the spinach to wilt.
- 3
To serve - Spoon the vegetables into bowls and top with a dollop of yoghurt and the skewers.
Progress
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