The kebab is a much misunderstood food. Right now, your imagination has probably conjured images of greasy strips of doner “meat” consumed in the deepest, darkest parts of nights out.
But in its purest form, with big chunks of meat skewered and cooked over a grill, the kebab is a delicious and surprisingly healthy affair. When choosing fare for your next barbecue or just an evening meal after a sweltering day, you’d be wise to consider these fruity pork and apricot kebabs created by healthy meal delivery service Mindful Chef.
Pork And Apricot Kebabs With Pistachio And Mint Quinoa Recipe
Cooking time: 30min
Calories: 652 per serving
- 2 x 150g pork loin
- 4 fresh apricots
- 120g tenderstem broccoli
- 1 red onion
- 80g quinoa
- Juice of 1 lemon
- 15g pistachios
- Handful of mint
- 4 skewers
- Sea salt and black pepper
- Coconut oil or olive oil
- Preheat the oven to 200°C/gas mark 6. Slice the apricots into quarters and remove the stones. Trim the tenderstem broccoli and slice the red onion into small chunks. Roughly chop the mint leaves.
- Place the red onion on a baking tray and drizzle over 1tsp oil, then place in the oven. After the red onion has cooked for 10min, add the tenderstem broccoli with 1tsp oil to cook together for another 10min.
- Boil a kettle. Rinse the quinoa and place in a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15min until cooked.
- Slice each pork loin into eight pieces. Thread four pieces of pork and four apricot quarters onto each skewer. Drizzle over ½tbsp oil and sprinkle with sea salt and black pepper.
- Preheat a griddle pan (or fire up the barbecue, if it’s sunny) and add the pork and apricot skewers. Cook for 15 mins, turning every 3-4min, until the pork is cooked through.
- Drain the quinoa and stir in the roasted onions, tenderstem broccoli, mint leaves, pistachios and half the lemon juice.
- Spoon the quinoa onto a plate alongside the pork and apricot kebabs. Drizzle over the remaining lemon juice and serve.