Roast Pork Kebabs Recipe

Try our fancy version of good-old kebabs. The delicious pork will blow you away with it's crispy crackling and it's really easy to make! It's one of our favourite ways to feed a group of people without too much hassle.


Serves: 10
Total Time: 1 hour, 40 minutes


Ingredients:
2 kg boneless rolled pork loin
1 small bunch fresh rosemary, leaves picked, plus a few more small sprigs
3 heaped tablespoons fennel seeds
Sea salt
Freshly ground black pepper
3 cloves garlic, peeled and finely sliced
10 handfuls mixed salad leaves (such as rocket, watercress and baby spinach)
1 small bunch fresh flat-leaf parsley
2 fresh red chillies, deseeded and finely chopped
2 fresh green chillies, deseeded and finely chopped
500 ml fat free natural yoghurt
1 lemon
Extra virgin olive oil
10 pitta breads


Method:

1. Preheat your oven to full whack. Lay your pork loin out in front of you, pat the skin dry with kitchen paper, then use a sharp knife, or a Stanley knife, to score the skin about 1cm deep at roughly 1cm intervals. If you've got a good relationship with your butcher, you can ask him to do this for you.
   
   
2. Bash your rosemary leaves, fennel seeds, garlic and a tablespoon of sea salt in a pestle and mortar. Keep bashing until the mixture is nice and fine then rub it all over the pork - making sure you get it into the incisions. Place the pork on a roasting tray, scatter with the whole rosemary sprigs then put into your hot oven. Immediately turn the temperature down to 200°C and roast the pork for 1 hour 20 minutes or until crisp, golden and cooked through. If the crackling isn't as crisp as you would like it, remove the skin from the pork and place under a hot grill for 5 to 10 minutes.
   
   
3. Meanwhile, get your salad together. Wash and dry all of your leaves. Next, make the yoghurt dressing. Roughly chop the parsley leaves then add to a bowl with the chillies and yoghurt. Add a good squeeze of lemon juice, a drizzle of extra virgin olive oil and a big pinch of salt and pepper. Mix well then set aside.
   
   
4. Just before you want to serve your kebabs, pop your pitta breads in the oven for a few minutes or warm them in a griddle pan. Serve the pork on a board with a big carving knife, salad leaves, a pile of warm pittas and bowls of chilli yoghurt. Let everyone carve their own pork and help themselves to a beautiful kebab.

Source: http://www.jamieoliver.com