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Pork skewers with burghul salad
Pork skewers with burghul salad
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Ingredients:
  • 500g extra-trim pork loin steaks, cut into 2cm cubes
  • 10.00 gm Middle Eastern seasoning
  • 500g eggplant, cut into 2cm cubes
  • 1 large red capsicum, cut into 2cm cubes
  • 300g zucchini, cut into 2cm cubes
  • 500g jap pumpkin, peeled, cut into 2cm cubes
  • olive oil cooking spray
  • 125.00 ml burghul (cracked wheat)
  • 250.00 gm boiling water
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 40.00 ml chopped fresh coriander leaves
  • 30.90 gm fat-free Italian dressing
  • lemon wedges, to serve
Instructions:
  • Preheat your oven to 220°C/200°C fan-forced and line 2 roasting trays with baking paper.
  • Combine pork and seasoning in a shallow glass or ceramic dish, ensuring the pork is well coated. Skewer the pork. Cover and refrigerate.
  • Spread out the eggplant, capsicum, zucchini, and pumpkin evenly on the baking trays. Drizzle with oil to coat the vegetables. Roast in the oven for 30 to 40 minutes until they are tender and have a light golden color.
  • Place the burghul in a large heatproof bowl and cover it with boiling water. Let it sit for 10 minutes, then drain the water. Use your hands to squeeze out any excess liquid before returning it to the bowl.
  • Prepare a barbecue plate or chargrill by spraying it with oil and heating it over medium heat. Grill the skewers for 2 minutes on each side or until fully cooked.
  • Combine the roasted vegetables, parsley, coriander, and dressing with the burghul. Season with salt and pepper, then toss everything together. Serve the skewers with the flavorful burghul mixture and lemon wedges.

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