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Pork skewers with caprese salad

  • 0:25 Prep
  • 0:10 Cook
  • 4 Servings


  • 8 pork loin steaks, halved lengthwise
  • 140g (1/2 cup) Tamar Valley Greek Style Yoghurt
  • 2 cloves garlic, crushed
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoons flat-leaf parsley, finely chopped
  • 1 lemon, zested
  • 2 tablespoons olive oil
  • Grilled pita bread (optional), to serve

Caprese salad

  • 2 tablespoons red wine vinegar
  • 2 teaspoons caster sugar
  • 60ml (1/4 cup) olive oil
  • 4 vine-ripened tomatoes, cut into wedges
  • 1 large red onion, thinly sliced
  • 1 cup (firmly packed) basil leaves
  • 180g tub bocconcini, drained, torn


  • You’ll need 16 x 25cm bamboo skewers, soaked in warm water for 20 minutes.


  • 1
    Place pork, yoghurt, garlic, basil, parsley, lemon zest and oil in a large bowl. Season with salt and pepper, then toss well to combine. Stand at room temperature for 15 minutes to marinate.
  • 2
    Thread pork lengthwise onto skewers. Lightly grease a chargrill pan or barbecue, then preheat to high. Cook skewers, turning, for 5 minutes or until cooked through. Transfer to a plate and rest for 5 minutes.
  • 3
    Meanwhile, to make salad, whisk vinegar, sugar and oil in a large bowl until combined. Add tomatoes, onion, basil and bocconcini, and gently toss to combine. Season.
  • 4
    Divide skewers and salad among plates. Serve with pita bread, if using.

Source: taste.com.au


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