SENSATION ON A STICK
Serves 2
Serves 2
SPOT ON WITH MUSHROOM COUS COUS
Ingredients
For the kebabs
- 350g pork fillet or leg, 2.5cm diced
- 2 small red onions (peeled and quartered)
- 1 medium courgette, sliced
- 8-10 cherry tomatoes
For the marinade
- 45ml (3 tbsp) vegetable oil
- 45ml (3 tbsp) lemon juice
- 15ml (1 tbsp) chopped parsley
- 15ml (1 tbsp) chopped thyme
- 1 clove garlic, finely chopped
- Salt and freshly ground black pepper
- 1 x 110g sachet Ainsley Harriott Wickedly Wild Mushroom
Cous Cous
- In addition you will need 2 large or 4 small skewers; if wooden, pre-soak in hot water before using to prevent them burning.
Method
In a bowl, blend all the marinade ingredients together using a balloon whisk or a fork; season well with salt and pepper. Add
the diced pork and refrigerate for about 2 hours, turning
meat occasionally.
the diced pork and refrigerate for about 2 hours, turning
meat occasionally.
Thread alternate pieces of pork, red onion, courgette and cherry tomatoes on to skewers. Reserve the marinade. Cook under a pre-heated grill until the pork is thoroughly cooked, for approximately 15 minutes, turning frequently and brushing occasionally with the reserved marinade.
Meanwhile, prepare the Ainsley Harriott Wickedly Wild Mushroom Cous Cous according to the instructions on the sachet.
Divide the Cous Cous between 2 warm plates and arrange 1 or 2 kebabs on each. Pour over any surplus cooking juices.
TO SERVE: Served with a mixed leaf salad.
OTHER IDEAS: Melt some garlic & herb butter and drizzle over the kebabs to serve.
