BBQ Pork Kebabs

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  600g

• Greek yogurt

  Plain, whole fat

  2 tbsp or 30g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Wrap Tortillas

  Tesco

  4 Wrap or 252g

• Baby Leaf Salad

  Mixed baby spinach, wild rocket, red chard and ruby chard leaves - Aldi

  45 g or 90g

• Tomato and Basil Sauce

  Tesco

  100g

• Brown sugar

  50g

• Vinegar

  Cider

  2 tsp or 10g

• Worcestershire sauce

  ½ tbsp or 9g

• Garlic

  Raw

  1 clove or 3g

• Paprika

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Mustard

  Prepared, yellow

  ½ tbsp or 8g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. 1 To make the BBQ sauce, combine all the ingredients in a saucepan. Bring to a boil over medium-high heat, then reduce the temperature and cook the sauce until it starts to reduce and thicken. 2 Divide the cubed pork into eight even portions and thread onto short skewers. Brush with the BBQ sauce and allow to marinate for at least 1 hour, or overnight is even better. 3 Heat up a cast iron griddle pan over high heat. Cook the kebabs (in batches if needs be, depending on the size of your pan) for about 12 minutes, turning every 2-3 minutes, until the kebabs are golden and sticky and cooked through. Brush with more BBQ sauce as you cook so they remain glossy, but make sure all the sauce is exposed to the heat as it's had raw meat in it. 4 While the meat is cooking, combine the yogurt and lemon juice in a small bowl to make a sauce for drizzling. 5 Serve the pork kebabs with the sweet potato wraps, salad leaves and lemony yogurt on the side so people can assemble their own kebabs, or pack everything separately into meal prep containers and assemble just before you eat.

Similar Foods

• BBQ Pork Fingers
• Beer 'n BBQ Braised Country Style Pork Ribs
• Slow Cooked BBQ Ribs (For Crock Pot)
• Bacon Wrapped Mushroom Kebabs