Sticky pork & courgette kebabs with butternut chips
Prep
15 mins
Cook
1 hr
Servings
2
Difficulty
Medium
This is one of my favorite midweek dinners because it comes together so easily while still feeling a bit special. The sticky miso maple pork does all the heavy lifting, so you're really just assembling everything with fresh courgettes and a golden heap of butternut chips. Butternut squash is packed with vitamin A, which is brilliant for your skin and immunity. What I love most is that between prep and cooking, you'll have this colorful, vibrant meal on the table in just over an hour, with minimal fuss and maximum flavor.
Ella x
Ingredients
- 400 gramsslow cooked pork shoulder with miso maple glaze(pack slow cooked pork shoulder with spiced date sauce)
- 150 gramscourgettes(cut into chunks)
- 1tzatziki(or baba ganoush, to serve (optional))
- 500 gramsbutternut squash(skin on, deseeded)
- 1extra virgin olive oil(spray)
- 1 tbspherby zaatar
- ¼red cabbage(cored and shredded)
- ⅓cucumber(deseeded and sliced into half moons)
- 25 gramscoriander(leaves roughly chopped)
- 25 gramsflat leaf fresh parsley(pack flat leaf parsley, leaves roughly chopped)
- 1lemon(juice, to taste)
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6. Cut the squash into chunky chips, put into a mixing bowl, spray with 10 pumps of oil, add the zaatar and a little salt, then toss to coat. Spread out in a single layer over a baking tray and roast for 40-50 minutes, turning once or twice, until tender, golden and caramelised.
- 2
Meanwhile, dry the pork with kitchen paper. Cut into 12 equal-sized cubes, then thread onto 4 metal skewers, alternating with the courgette chunks. Lay the kebabs on a foillined baking tray, then drizzle over the date sauce from the pork pack, using a pastry brush to spread it evenly all over. Mix all the salad ingredients together and season to taste.
- 3
When the chips are ready, cover loosely with foil and move to the bottom of the oven. Preheat the grill to high. Grill the kebabs for 8-10 minutes, turning once, until blackened in places, sizzling and piping hot throughout.
- 4
erve the kebabs, drizzled with any resting juices, with the salad and butternut chips, and tzatziki or baba ganoush on the side for dipping, if liked.
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