Turmeric Pork Skewers with Supergrain Salad
Prep Time
15 minutes
cooking time
35 minutes
cooking skill
Easy
serves
4 people
Ingredients
- 4 pork loin steaks or medallions, fat removed, or 6 pork fillet medallions, cut into 1.5cm cubes
For the marinade
- 1-2 teaspoons ground turmeric
- 2 tablespoons freshly chopped parsley
- 2-3 garlic cloves, peeled and finely chopped or 2-3 teaspoons garlic purée
- 1 tablespoon low fat Greek yogurt
For the supergrain salad
- 200g bulgur wheat
- 100g baby spinach or rocket leaves
- 3-4 tablespoons freshly chopped mint
- Zest and juice of 1 small lemon
- 100g fresh pomegranate seeds
- 50g dried apricots, roughly chopped (optional)
- 1 teaspoon vegetable oil
Method
1
In a shallow bowl, mix together the marinade ingredients and season. Add the pork, stir to coat, cover and set aside for 10 minutes.
2
Cook the bulgur wheat according to the packet instructions, drain, cool slightly then add the remaining salad ingredients. Season. Cover and set aside.
3
Thread the pork equally onto four medium metal skewers and cook under a prepared barbecue or preheated moderate grill for 10 minutes, turning the skewers regularly until brown all over and any juices run clear. Serve with the supergrain salad.
Additional Information
Tip:
If using wooden skewers, soak in cold water for at least 15 minutes before use.
Alternatively, for extra speed serve the skewers with a ready prepared grained salad.
