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Pork Kebabs

Superb cheat’s kebabs

Great for parties and kids love them

Pork Kebabs

20 mins
Super easy

serves 4

About the recipe


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Ingredients

6 higher welfare pork and leek sausages

a small bunch of fresh rosemary, leaves removed apart from the end few

a small bunch of fresh thyme, leaves picked

a good lug of olive oil

½ a cucumber

150ml low-fat natural yoghurt

sea salt and freshly ground black pepper

juice of 1 lemon

Method

There's no fiddling about here – whip up these sausage kebabs, then whack them on the barbecue!

  1. Preheat a barbecue or griddle pan.
  2. Remove the skins from the pork and leek sausages by slitting lengthways and peeling off. Mould each sausage around a stick of rosemary, almost squashing the meat on – try to leave finger marks.
  3. Put a handful of the fresh thyme leaves in a pestle and mortar and pound a little, adding the olive oil. Roll the sausages in the thyme and oil, and whack them on the barbie or griddle pan for 10 minutes, turning occasionally until golden and cooked.
  4. Grate the cucumber into a bowl, stir in the yoghurt and season with salt and pepper, and lemon juice. Drizzle this over your cooked kebabs and enjoy!

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