Pork (or Chicken) Kebabs with Zucchini Tzatziki

Pork Kebabs with Zucchini Tzatziki

Things on sticks tend to be a crowd pleaser, whatever form they take. These kebabs are no exception.

enough for: 2
takes: 15 minutes
2 teaspoon ground cumin
2 teaspoon smoked paprika
1-2 cloves garlic, finely chopped
450g (1lb) pork or chicken breast fillet, diced
1 small zucchini
10 tablespoons natural yoghurt
1 bag salad leaves, to serve

1. Combine cumin, paprika, most of the garlic and 3 tablespoons olive oil in bowl. Toss in the pork / chicken to coat each piece and leave to marinate while you heat the grill (broiler).

2. Place 2 wooden skewers in water to soak.

3. Preheat an overhead grill (broiler) on the highest heat. Thread pork onto the skewers.

4. Cook pork under the grill for about 3 minutes each side, or until cooked to your liking.

5. While the pork is cooking, coarsely grate the zucchini and mix with the yoghurt and remaining garlic and season well.

6. Serve skewers with tzatziki and salad leaves on the side.

Leftover Potential

OK. Will keep in the fridge for a week or so. But not as great reheated as when it is hot.

Variations

vegan / vegetarian – replace the pork with firm tofu or tempeh and possibly some vegetable chunks such as broccoli, eggplant, mushrooms, zucchini or red peppers (capsicum). You might like to serve with hummus as well for extra protein.

fun – explore different vegetables or meat. Beef or chicken would be equally as good – just make sure you use a tender cut such as eye fillet or steak.

different spices – you could use cumin or paprika on their own. Baharat (lebanese spice blend) would be a lovely substitute. Ground coriander seed would also work really well with the pork.

more substantial (carb lovers) – serve with pita bread or tortillas.

more substantial (low carb) – add mayo to the tzatziki. Roast almonds,

more veg – add chopped veg to the skewers like zucchini or red bell peppers (capsicum).

paleo – use coconut yoghurt.

keto / ultra low carb – replace yoghurt with mayo.

Waste Avoidance Strategy

cumin, paprika, garlic – in the pantry

pork fillet – freeze it.

zucchini – will keep in the fridge for a few weeks in a plastic bag. OR make the tzaziki now. Can be frozen but not ideal.

natural yoghurt – will keep in the fridge for at least a month. Not great frozen so best to eat it for breakfast!

handful salad leaves – best to find another use for them.

Problem Solving Guide

too bland – season with salt & pepper. Next time increase the amount of marinade. Also think about getting better quality organic pork, if available.

too dry – add a little more yoghurt sauce.

pork not cooked through – return to the grill immediately! Best to test the pork by cutting into a piece before serving.

pork tough or dry – a sign of overcooking. Next time check it earlier or chop pork into larger pieces.

Serving Suggestions

Great on its own. Or serve as part of an Asian meal with a curry on the side. Die-hard rice fans will enjoy this with a side of steamed rice. Or for Slow Carb fans try serving with breakfast lentils.