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Pork skewers with Caprese salad

Ingredients

Equipment

  • You’ll need 16 x 25cm bamboo skewers, soaked in warm water for 20 minutes.

Ingredients

  • 8 pork loin steaks, halved lengthwise
  • 140g (1/2 cup) Greek-style yoghurt
  • 2 cloves garlic, crushed
  • 2 tbs each finely chopped basil and flat-leaf parsley
  • 1 lemon, zested
  • 2 tbs olive oil
  • Grilled pita bread (optional), to serve

Caprese salad

  • 2 tbs red wine vinegar
  • 2 tsp caster sugar
  • 60ml (1/4 cup) olive oil
  • 4 vine-ripened tomatoes, cut into wedges
  • 1 large red onion, thinly sliced
  • 1 cup (firmly packed) basil leaves
  • 180g tub bocconcini, drained, torn

Method

  1. Step 1 - Place pork, yoghurt, garlic, basil, parsley, lemon zest and oil in a large bowl. Season with salt and pepper, then toss well to combine. Stand at room temperature for 15 minutes to marinate.
  2. Step 2 - Thread pork lengthwise onto skewers. Lightly grease a chargrill pan or barbecue, then preheat to high. Cook skewers, turning, for 5 minutes or until cooked through. Transfer to a plate and rest for 5 minutes.
  3. Step 3 - Meanwhile, to make salad, whisk vinegar, sugar and oil in a large bowl until combined. Add tomatoes, onion, basil and bocconcini, and gently toss to combine. Season.
  4. Step 4 - Divide skewers and salad among plates. Serve with pita bread, if using.

Recipe Ingredient

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