Most people can count the recipes they usually cook for dinner on two hands. For many, this includes chicken and beef mince on high rotation. This year we're going to inject some excitement into your midweek menu.

Come with us and our friends at New Zealand Woman's Weekly Food as we mix up those recipes you have on high rotation.  

With simple switches we'll transform the tired family classics into nourishing, tasty dinners that may also save you some time or money along the way.

‍

Kebabs on the barbecue

At this time of year, the barbecue can be the main cooking appliance used. It's a great chance to get outside and enjoy a casual, quick, cost-effective family feed. One of the items that often turns up on a midweek barbecue is those pre-prepared satay or honey soy chicken skewers. But, how about we switch that for something a bit more inspiring?

We've got the same satay taste the family loves, in that same kebab form. The difference? Instead of bland, boring and dry you'll have the succulence of New Zealand pork combined with the leanness of a pork steak cut, and it's on the table in half an hour. So, next time you're reaching for the kebabs at the butchery department, move along and grab some New Zealand pork and give these Balinese pork steak satay skewers a go. These are sure to become a new family favourite.

‍

Spotlight on pork steak

Do you think of pork as a fatty cut? Think again.

Unlike beef, pork doesn't have fat that runs through the meat. Simply trim the visible fat around the edge and you'll have a very lean source of protein.

So, if your New Years resolution of 'clean eating' has you reaching for chicken on repeat, switch it up and get some flavour back in your midweek barbecue.

‍