Last week I made these delicious pork kebabs with soy and ginger after stumbling across the recipe on the Asda website as I had some pork fillet to use up. Super easy to make but best marinated overnight if possible to really get the flavour into the meat. I served mine with a green salad and some boiled rice.
I have just got back from an amazing trip to Galicia in north Spain so hope to share some foodie images taken on the trip with you soon.
1tbsp olive oil
2tbsp reduced salt soy sauce
2cm piece of fresh ginger, grated
2 cloves of garlic, crushed
900g Whole Pork Fillet
2 large peppers, green and red, chopped
1 small pineapple, peeled and cubed
2 red onions, each cut into 8 pieces
10tbsp fat-free natural yoghurt
3tbsp Fiery Sriracha Sauce
6 flatbreads, griddled
Chopped coriander leaves, lime wedges and birdseye chilli, sliced (optional), to garnish
12 wooden skewers, soaked in water
Mix the oil, soy, ginger, honey and garlic in a large bowl. Cut the pork into chunks and add to the mixture with the peppers, pineapple and onion. Mix well. Cover and marinate in the fridge for at least 2 hrs, preferably overnight.
Line a baking sheet with foil and heat the grill to high. Thread the marinated ingredients onto the skewers. Mix the yogurt and sriracha to make a dressing.
Grill the skewers for 7-8 mins, turning occasionally and ensuring the meat is cooked through.
Serve on top of the flatbreads, drizzle with the sriracha dressing and garnish with coriander, lime wedges and chilli, if using.