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Posh roast pork party kebabs
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Total Time:
1 hour 40 minutes
Elevated pork kebabs, perfect for feeding a crowd with minimal effort. Serve piping hot from the oven or pre-roast for convenience.
Ingredients:
  • 2 kg boneless rolled higher-welfare pork loin or 2x1kg higher-welfare pork loin joints, at room temperature
  • 1 small bunch of fresh rosemary plus a few more small sprigs
  • 3 cloves of garlic
  • 3 heaped tablespoons fennel seeds
  • 10 handfuls of mixed salad leaves (such as baby chard, rocket, watercress and red or white chicory)
  • 1 small bunch of fresh flat-leaf parsley
  • 2 fresh red chillies
  • 2 fresh green chillies
  • 500 ml fat-free natural yoghurt
  • 1 lemon
  • extra virgin olive oil
  • 10 pitta breads
Instructions:
  • Preheat the oven to its highest temperature. Dry the pork loin skin, score it with a sharp knife, or ask your butcher to do it. Combine rosemary, garlic, fennel seeds, and sea salt, then rub the mixture all over the pork, ensuring it goes into the cuts. Place the pork on a tray with rosemary sprigs and roast at 200°C/400°F/gas 6 for 1 hour and 20 minutes until golden and cooked. For extra crispy crackling, grill the skin separately. Prepare the salad by washing and drying the leaves. Make the yoghurt dressing by mixing chopped parsley, chillies, yoghurt, lemon juice, olive oil, salt, and pepper. Warm the pitta bread and serve the pork with salad, pittas, and chilli yoghurt for everyone to make their own kebabs.

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