Cooking with Kids

Pearl's Kickin' Kebabs

A scrumptiously light meal for the whole family with loads of veggies and fresh New Zealand pork.

Easy
6
10 mins prep
15 mins cook

300g New Zealand pork steak, cut into pieces

3 capsicums, cut into pieces

3 courgettes, cut into pieces

1 cup natural yoghurt

Juice and zest of 1 lemon

Small bunch of mint leaves

Salt and pepper

6 pita bread pockets

4 tbsp olive oil

6 kebab sticks/skewers

Ingredients

300g New Zealand pork steak, cut into pieces

3 capsicums, cut into pieces

3 courgettes, cut into pieces

1 cup natural yoghurt

Juice and zest of 1 lemon

Small bunch of mint leaves

Salt and pepper

6 pita bread pockets

4 tbsp olive oil

6 kebab sticks/skewers

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

02
03
Make the yoghurt mixture

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

03
04
Heat pita bread

Before serving, heat the pita bread pockets in a frying pan with a little oil for 1 minute either side.

04
05
To serve

Spread some of the yoghurt mixture onto each pita pocket, and top with a kebab – remembering to remove the skewer.

Tip

Soak skewers in water first so they don't burn!

05
Learn more about pan frying
Learn more about Pan Fry

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Cooking with Kids

Pearl's Kickin' Kebabs

A scrumptiously light meal for the whole family with loads of veggies and fresh New Zealand pork.

10 mins prep | 15 mins cook
Easy
6

300g New Zealand pork steak, cut into pieces

3 capsicums, cut into pieces

3 courgettes, cut into pieces

1 cup natural yoghurt

Juice and zest of 1 lemon

Small bunch of mint leaves

Salt and pepper

6 pita bread pockets

4 tbsp olive oil

6 kebab sticks/skewers

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

03
Make the yoghurt mixture

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

04
Heat pita bread

Before serving, heat the pita bread pockets in a frying pan with a little oil for 1 minute either side.

05
To serve

Spread some of the yoghurt mixture onto each pita pocket, and top with a kebab – remembering to remove the skewer.

Tip

Soak skewers in water first so they don't burn!