The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Loaded pork kebabs with little gem salad
Say hello to your new favourite midweek dinner! Juicy chunks of pork line up with red onions, peppers, plus baby potatoes tossed in garlic, herbs and lemon (skewers provided!). Served on a crispy salad of little gem and tomato, finished with coriander and yogurt, they’re simply kebab-ulous!
SWK: Source of fibre
SWK: High protein
Plants 6
fake away
Serving size
Ingredients
- 400g baby potatoes
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 4 skewers
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 300g pork medallions
- 1 onion
- 1 pepper
- 1 little gem lettuce
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 100g Tomatoes Baby Seasonal Mix
- 1 cucumber (use half)
Nutritional Information
Calories: 453
Protein: 45g
Carbs: 54g
Fat: 6.3g
Ingredients
- 600g pork medallions
- 1 cucumber
- 2 little gem lettuce
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 800g baby potatoes
- 8 skewers
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 2 onion
- 2 pepper
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 444
Protein: 44g
Carbs: 52g
Fat: 6.3g
Loaded pork kebabs with little gem salad
Say hello to your new favourite midweek dinner! Juicy chunks of pork line up with red onions, peppers, plus baby potatoes tossed in garlic, herbs and lemon (skewers provided!). Served on a crispy salad of little gem and tomato, finished with coriander and yogurt, they’re simply kebab-ulous!
Cook time:
45 mins
Cuisine:
British
Food group:
Pork
Allergens: Milk
Cooking Instructions
Sort your spuds
- Soak the skewers in water until needed. Halve the potatoes, then zest and juice the lemon. Finely chop the parsley.
- Cook the potatoes in boiling water for 15-18 mins, then drain.
- Mix the lemon zest and half the juice (to taste) with the garlic & herb paste and paprika blend. Stir half this marinade through the potatoes.
Marinate the pork
- While the potatoes are boiling, on a separate board, trim any visible fat from the pork, then cut into bite-size chunks. Mix the pork with the remaining marinade. Heat your grill to high.
Time to get kebab-ulous!
- Peel the onions. Finely dice half an onion (a whole one for 4 portions) and set aside. Cut the other half into 4 wedges (cut the other onion into 8 wedges for 4 portions), separating the layers. Deseed the peppers and dice into 2cm squares.
- Thread the potatoes, pork, onion wedges and peppers onto the skewers to make 4 kebabs (8 for 4 portions), then put them on a baking tray lined with foil and spritz with cooking spray. Lightly season and grill for 10-12 mins, turning halfway, until the pork is cooked through.
Make your salad
- At the same time, halve the tomatoes, and dice half the cucumber into 1cm chunks (the whole cucumber for 4 portions). Trim the lettuces and thinly slice.
- Mix the tomatoes, cucumber and lettuce with the diced onion, half the parsley and the remaining lemon juice (to taste).
Bring it all together
- Stir the rest of the parsley into the yogurt.
- Top the salad with the kebabs and drizzle over the yogurt to serve.