Pork Kebabs with White Beans and Fennel
Photography by Manja Wachsmuth.
You can marinate the pork 12 hours ahead of cooking and as it’s thinly sliced, grilling time is very quick.
INGREDIENTS
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
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #117
Issue 117 of dish is here to see us through the crazy spring weather and end of year funk with an epic 74 recipes in the lineup. From Marry-Me-Meatballs with Creamy Tomato Sauce to Pork and Vegetable Rice Paper Dumplings we keep a keen eye on budget-friendly ingredients and in-season produce. We have quick after-work solutions, delicious dinners for two, noodles, dumplings, a whole section on magnificent mince and a round-up of the best chardonnays to finish off. Issue 117 is a team favourite, and one you won’t want to miss!