Roast Pork Kebabs Recipe

Publish Date
Tuesday, 18 August 2015, 1:14PM

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

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


  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.


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