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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
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Even the fussiest eater will love New Zealand pork skewers, high in many B Vitamins for whole body health and bite sized for small mouths.
Skewers
3 capsicums, cut into pieces
3 courgettes, cut into pieces
4 Tbsp olive oil
12 kebab sticks/skewers (we've used mini ones)
Minty Yoghurt Dressing
1 cup natural yoghurt
Juice and zest of 1 lemon
Small bunch of mint leaves, finely chopped
Salt and pepper
To serve
Roasted veggies
Steamed carrots and broccoli
Skewers
3 capsicums, cut into pieces
3 courgettes, cut into pieces
4 Tbsp olive oil
12 kebab sticks/skewers (we've used mini ones)
Minty Yoghurt Dressing
1 cup natural yoghurt
Juice and zest of 1 lemon
Small bunch of mint leaves, finely chopped
Salt and pepper
To serve
Roasted veggies
Steamed carrots and broccoli
Divide the NZ pork, capsicum and courgettes into six portions, then thread the meat and vegetables onto six skewers.
Season each kebab with salt and pepper and set aside.
In a pan, heat some olive oil on medium-high heat.
Add the pork kebabs and cook for about 10-15 minutes– turning every 2 minutes.
While the kebabs cook, mix the yoghurt, lemon juice, zest and mint leaves in a small bowl. Season with salt and pepper.
Plate up with your veggies of choice and to settle any squabbles, give each child a dipping bowl of the minty yoghurt dressing of their own.
Even the fussiest eater will love New Zealand pork skewers, high in many B Vitamins for whole body health and bite sized for small mouths.
400g New Zealand pork steaks (approx. 150g each), cut into 2cm cubes
Skewers
3 capsicums, cut into pieces
3 courgettes, cut into pieces
4 Tbsp olive oil
12 kebab sticks/skewers (we've used mini ones)
Minty Yoghurt Dressing
1 cup natural yoghurt
Juice and zest of 1 lemon
Small bunch of mint leaves, finely chopped
Salt and pepper
To serve
Roasted veggies
Steamed carrots and broccoli
Divide the NZ pork, capsicum and courgettes into six portions, then thread the meat and vegetables onto six skewers.
Season each kebab with salt and pepper and set aside.
In a pan, heat some olive oil on medium-high heat.
Add the pork kebabs and cook for about 10-15 minutes– turning every 2 minutes.
While the kebabs cook, mix the yoghurt, lemon juice, zest and mint leaves in a small bowl. Season with salt and pepper.
Plate up with your veggies of choice and to settle any squabbles, give each child a dipping bowl of the minty yoghurt dressing of their own.
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