Lemon and Piri-piri Pork Skewers with Couscous

Preparation time:      15 mins
Cooking time:              20 mins
Serves:                         4

What you need

800g John Penny diced pork leg
1 x 275g jar lemon and piri-piri marinade
2 small red onions, cut into chunks
1 x 200g pack couscous
a small handful of roughly chopped basil leaves, plus extra to garnish
lemon wedges
Greek yogurt

How to cook

Preheat the grill. Cut any large pieces of pork into bite-sized pieces, then put all the pork in a large bowl with the piri-piri marinade and stir to coat. Set aside for half an hour if you have time.

Thread the pork and red onion on to the skewers, allowing roughly 6 pieces of pork and 2 chunks of onion per skewer.

Grill for 15-20 minutes, turning frequently, until the pork is browned and the juices run clear. Meanwhile, prepare the couscous according to the pack instructions.

Gently stir the basil and butter through the hot couscous with a fork.

Serve alongside the pork skewers, sprinkled with the remaining basil, with lemon wedges to squeeze over and some yogurt on the side.

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