Press "J" for Jump to Content

Welcome Enjoy!

Always look for 100% New Zealand Fresh Pork

Method

  1. Thread the pork, peppers, scallopini or courgettes and onion onto skewers. Cover and place in the refrigerator.
  2. Heat the grill or barbecue.
  3. Brush the kebabs with oil. Place under the grill and cook, turning, for 8-10 minutes or until the pork is cooked.

Pork Kebabs

Clock
Preparation: 5-10 mins
Refrigeration: 30 mins
Cooking: 10 mins
Serves: 4

Add to your bookmarks

del.icio.us delicious
Digg Digg
facebook facebook
stumble upon stumble upon
Send to a friend Send to a friend
Print Recipe Print Recipe

Ingredients

  • 500 grams New Zealand Trim Pork Leg Rump Steak, diced
  • 2 green peppers, diced
  • 2 red peppers, diced
  • 2 yellow scallopini or green courgettes, sliced
  • 2 red onions, quartered
  • 4-8 bamboo skewers, soaked in cold water for 1 hour

Variations:

  • Other vegetables which could be used are cherry tomatoes, diced apricots, prunes, small mushrooms.

This recipe is from Pip Duncan's "All Seasons, All Reasons" cookbook.

View all recipes that use the Rump Steak cut
View all recipes that use the Steaks cut
View all recipes that use the BBQ method
View all recipes that use the Grill (Trim Pork) method

Copyright 2008. New Zealand Pork Industry Board, PO Box 4048, 4th Floor, 94 Dixon Street, Wellington.
Phone: +64 4 917 4750 - Fax: +64 4 385 8522 - Toll Free 0800 697 675 (NZPORK)