Pork Kebabs with White Beans and Fennel

, from Issue #77. March, 2018
Photography by Manja Wachsmuth.
Pork Kebabs with White Beans and Fennel

You can marinate the pork 12 hours ahead of cooking and as it’s thinly sliced, grilling time is very quick.


500 grams pork fillet, thinly sliced
thick plain yoghurt, to serve
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
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


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.

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.

To serve: Spoon the vegetables into bowls and top with a dollop of yoghurt and the skewers. Serves 4.

Cook’s tip: 
Jars of roasted red capsicums are available at food stores and supermarkets.