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Cajun Pork Kebabs with pepper rice

Servings: 2

Servings: 2
Ingredients
  • 1 tsp olive oil
  • 1 small red pepper, de-seeded and sliced
  • 4 spring onions, sliced
  • ¼tsp turmeric
  • 125g long grain rice
  • 1 chicken stock cube, dissolved in 400 ml hot water
  • 150g sugar snap peas
  • 250g pork tenderloin
  • 1 tsp Cajun spice
  • lime wedges, for serving
Steps
  1. Preheat the grill and line your grill pan with foil.  Put some water on to boil for the sugar snap peas.
  2. Heat a lidded frying pan, add the oil and stir fry the pepper and spring onion for 2 to 3 minutes, until starting to soften.  Reduce the heat and stir in the turmeric, then the rice.  Add the hot stock, cover and simmer for 10 to 12 minutes, until the rice is just tender.  Turn off the heat and leave the lid on
  3. Cut the pork into bite-sized strips, rub with the Cajun spice and thread onto a long metal skewer.  Grill the pork for 8 to 10 mins, turning occasionally, until just cooked through and still juicy.  Boil or steam the sugar snaps for 3 mins until tender then drain.
  4. Fluff up the rice with a fork and stir in the coriander.  Divide between 2 plates, add the pork and serve with the sugar snaps and lime wedges.
 

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