Light & Fresh

Mini Pork Skewers with Minty Yoghurt

Even the fussiest eater will love New Zealand pork skewers, high in many B Vitamins for whole body health and bite sized for small mouths.

Easy
6
10 mins prep
15 mins cook

400g New Zealand pork steaks (approx. 150g each), cut into 2cm cubes

Skewers

3 capsicums, cut into pieces

3 courgettes, cut into pieces

4 Tbsp olive oil

12 kebab sticks/skewers (we've used mini ones)

Minty Yoghurt Dressing

1 cup natural yoghurt

Juice and zest of 1 lemon

Small bunch of mint leaves, finely chopped

Salt and pepper

To serve

Roasted veggies

Steamed carrots and broccoli

Ingredients

400g New Zealand pork steaks (approx. 150g each), cut into 2cm cubes

Skewers

3 capsicums, cut into pieces

3 courgettes, cut into pieces

4 Tbsp olive oil

12 kebab sticks/skewers (we've used mini ones)

Minty Yoghurt Dressing

1 cup natural yoghurt

Juice and zest of 1 lemon

Small bunch of mint leaves, finely chopped

Salt and pepper

To serve

Roasted veggies

Steamed carrots and broccoli

Nutrition

No items found.
01
Thread the ingredients onto the skewers

Divide the NZ pork, capsicum and courgettes into six portions, then thread the meat and vegetables onto six skewers.

Season each kebab with salt and pepper and set aside.

01
02


Heat your pan

In a pan, heat some olive oil on medium-high heat.

Add the pork kebabs and cook for about 10-15 minutes– turning every 2 minutes.

02
03


Make the minty yoghurt dressing

While the kebabs cook, mix the yoghurt, lemon juice, zest and mint leaves in a small bowl. Season with salt and pepper.

03
04
To serve

Plate up with your veggies of choice and to settle any squabbles, give each child a dipping bowl of the minty yoghurt dressing of their own.

04
05
05
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Light & Fresh

Mini Pork Skewers with Minty Yoghurt

Even the fussiest eater will love New Zealand pork skewers, high in many B Vitamins for whole body health and bite sized for small mouths.

10 mins prep | 15 mins cook
Easy
6

400g New Zealand pork steaks (approx. 150g each), cut into 2cm cubes

Skewers

3 capsicums, cut into pieces

3 courgettes, cut into pieces

4 Tbsp olive oil

12 kebab sticks/skewers (we've used mini ones)

Minty Yoghurt Dressing

1 cup natural yoghurt

Juice and zest of 1 lemon

Small bunch of mint leaves, finely chopped

Salt and pepper

To serve

Roasted veggies

Steamed carrots and broccoli

01
Thread the ingredients onto the skewers

Divide the NZ pork, capsicum and courgettes into six portions, then thread the meat and vegetables onto six skewers.

Season each kebab with salt and pepper and set aside.

02


Heat your pan

In a pan, heat some olive oil on medium-high heat.

Add the pork kebabs and cook for about 10-15 minutes– turning every 2 minutes.

03


Make the minty yoghurt dressing

While the kebabs cook, mix the yoghurt, lemon juice, zest and mint leaves in a small bowl. Season with salt and pepper.

04
To serve

Plate up with your veggies of choice and to settle any squabbles, give each child a dipping bowl of the minty yoghurt dressing of their own.

05