Pork skewers with orange and fennel Pork skewers with orange and fennel

Pork skewers with orange and fennel

Prep Time

Prep Time
60 minutes

Cooking Time

cooking time
10 minutes

Easy Cooking Skill

cooking skill


2 people


  • For the Pork:

  • 2 pork loin medallions or pork loin steaks, fat removed and cut into cubes
  • Zest and juice of 1 orange
  • 1 teaspoon fennel seeds, crushed
  • For the Bulghur Wheat or Freekeh Salad:

  • 150g cooked and cooled bulghur wheat or freekeh
  • 1 red pepper, deseeded and diced
  • 1 yellow pepper, deseeded and diced
  • ¼ cucumber, deseeded and diced
  • Juice of ½ lemon
  • 1 tablespoon freshly chopped coriander
  • 2 spring onions, finely chopped



In a medium shallow bowl, mix the pork with the orange zest and juice, fennel and seasoning.  Cover and marinate in the fridge for 1-2 hours.  


For the salad; transfer the bulghur wheat or freekeh to a large bowl. Add the remaining salad ingredients and toss gently.


Heat a large ovenproof frying or griddle pan for a few minutes until hot. Thread the pork onto previously soaked wooden skewers and cook for 10 minutes, turning once, or until the juices run clear.  Alternatively, cook under a preheated grill or prepared barbecue for the same cooking time.



Serve the kebabs with the salad or remove the skewers and toss the pork cubes in the salad.

Additional Information

Tip:  If preferred use pork shoulder steaks, cut into cubes and cook for 12-16 minutes turning once.