Aromatic pork kebabs for any occasion

Juicy pieces of pork flavoured with orange zest and coriander are an excellent match with broiled red peppers and a crunchy carrot salad.

Serve with some warmed pita bread on the side. Half a fresh red pepper will provide you with your total daily vitamin C requirement. Like all vegetables, peppers are low in calories, making them a good choice for weight control.

Preparation 10 minutes

Cooking 10 minutes

Serves 4

What you will need

• 500 g (1 lb) lean pork cubes
• 2 large red peppers2 large onions
• 30 ml (2 tbsp) olive oil or canola oilGrated zest and juice of 1 orange
• 15 g (1 tbsp) finely crushed coriander seeds
• 6 carrots

The steps

1. Preheat the broiler to high. Line the broiler pan with foil.
2. Thread the pork onto metal skewers, leaving a little space between the cubes of meat, and place them on the broiler pan.
3. Cut the peppers into 1.5-centimetre-wide (3/4-inch-wide) strips and thinly slice the onions. Arrange the vegetables around the the kebabs.
4. Brush the pork and vegetables with oil. Sprinkle the orange zest and crushed coriander seeds over the pork. Broil for five minutes. Grate the carrots, then add the orange juice and mix well.
5. Using an oven glove, carefully turn the pork skewers. Turn and rearrange the vegetables so that they cook evenly. Broil for another five minutes, until the meat is browned and cooked through and the vegetables are tender.
6. Transfer the kebabs to warmed plates, add a portion of broiled vegetables to each and serve with bowls of carrot salad.

Alternative ingredients

• Lamb, turkey or chicken breast all work well instead of pork.
• A meaty fish, such as swordfish or tuna, would be a good alternative to the pork.
• Coarsely grated zucchini makes a quick and easy salad accompaniment. Toss with a little olive oil and a handful of shredded basil leaves.

This gives you little or no reason not to try this recipe.

• If using wooden skewers, soak them in water for 15 minutes before threading the pork to prevent them from burning under the broiler.
• Use a mortar and pestle to crush the coriander seeds. To prevent the seeds from escaping, put the mortar in a plastic bag, gather the edges around the pestle and close the bag as you pound the seeds. If you don't have a mortar and pestle, put the seeds in a bowl and crush them with the end of a rolling pin.
• If you prefer, you can grill the pork kebabs and peppers instead of broiling them.

Each serving provides: 267 calories • 11 g fat • 2 g saturated fat • 16 g carbohydrates • 4 g fibre

Enjoy the aromas and the flavours.