Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
1280kj
304kcal
Harissa Meatball Kebabs
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Pork mince meatballs combined with Middle Eastern flavours, fresh herbs and drizzled with a lemony dressing, served on flatbreads.
Prep time: 20 mins
Cook time: 10 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
1 x 500g pack pork mince
½ small onion. peeled and finely chopped
2 teaspoons harissa paste
Large handful of freshly chopped coriander leaves
Large handful of freshly chopped mint leaves
Juice of 1 lemon
For the lemon dressing
3 tablespoons
natural fat free yogurt
Zest of 1 lemon
4 flatbreads, to serve
½ lemon, cut into wedges and charred, to serve
Fresh cucumber and carrot shavings (using a vegetable peeler), to garnish
Method
Step 1
In a large shallow bowl, put the mince, onion, harissa paste, herbs, lemon juice and seasoning together. Gently combine.
Step 2
Using slightly damp hands divide and shape the mixture into 20 golf-size meatballs.
Step 3
Thread 3 meatballs onto 6-8 short metal or wooden skewers (soaked in water for 20 minutes).
Step 4
To prepare the lemon dressing, mix the yogurt, lemon zest and 2 tablespoons of water together.
Step 5
Cook the kebabs on a prepared barbecue or preheated moderate grill for 8-10 minutes, turning occasionally or until any meat juices run clear.
Step 6
Warm the flatbreads and serve the skewers on the flatbreads with the dressing, salad garnish and the lemons.
Tips and Serving Suggestions
If preferred, use 5% pork mince and add a whole egg yolk or a handful of fresh breadcrumbs to the meatball mix to bind everything together.
Each serving provides
Based on 5% mince
15%
Fat
5.4g
8%
Saturates
1.4g
7%
Sugars
5.2g
6%
Salt
0.3g
6%
% of an adult's Reference intake
Typical energy values per 100g:
520kJ,
124kcal,
2.2g fat,
0.6g saturates
Each serving provides:
38.5g Protein,
23.2g Carbohydrate,
4.8g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
In a large shallow bowl, put the mince, onion, harissa paste, herbs, lemon juice and seasoning together. Gently combine.
Step 2
Using slightly damp hands divide and shape the mixture into 20 golf-size meatballs.
Step 3
Thread 3 meatballs onto 6-8 short metal or wooden skewers (soaked in water for 20 minutes).
Step 4
To prepare the lemon dressing, mix the yogurt, lemon zest and 2 tablespoons of water together.
Step 5
Cook the kebabs on a prepared barbecue or preheated moderate grill for 8-10 minutes, turning occasionally or until any meat juices run clear.
Step 6
Warm the flatbreads and serve the skewers on the flatbreads with the dressing, salad garnish and the lemons.
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