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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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A scrumptiously light meal for the whole family with loads of veggies and fresh New Zealand pork.
3 capsicums, cut into pieces
3 courgettes, cut into pieces
1 cup natural yoghurt
Juice and zest of 1 lemon
Small bunch of mint leaves
Salt and pepper
6 pita bread pockets
4 tbsp olive oil
6 kebab sticks/skewers
3 capsicums, cut into pieces
3 courgettes, cut into pieces
1 cup natural yoghurt
Juice and zest of 1 lemon
Small bunch of mint leaves
Salt and pepper
6 pita bread pockets
4 tbsp olive oil
6 kebab sticks/skewers
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 NZ 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.
Before serving, heat the pita bread pockets in a frying pan with a little oil for 1 minute either side.
Spread some of the yoghurt mixture onto each pita pocket, and top with a kebab – remembering to remove the skewer.
Soak skewers in water first so they don't burn!
A scrumptiously light meal for the whole family with loads of veggies and fresh New Zealand pork.
300g New Zealand pork steak, cut into pieces
3 capsicums, cut into pieces
3 courgettes, cut into pieces
1 cup natural yoghurt
Juice and zest of 1 lemon
Small bunch of mint leaves
Salt and pepper
6 pita bread pockets
4 tbsp olive oil
6 kebab sticks/skewers
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 NZ 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.
Before serving, heat the pita bread pockets in a frying pan with a little oil for 1 minute either side.
Spread some of the yoghurt mixture onto each pita pocket, and top with a kebab – remembering to remove the skewer.
Soak skewers in water first so they don't burn!
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