About
These keto pork and pepper kebabs are delicious and filling. Packed with meat and veggies, these kebabs are oven grilled but could also be cooked on the BBQ.
Pork shoulder is used which can be purchased ready diced or you will need to dice the meat yourself into chunks roughly an inch long.
Try these kebabs with a simple green salad or served with cauliflower rice.
Ingredients
- 1 pound pork shoulder
- 1 small (5 per pound) red bell pepper
- 1 medium vegetables peppers yellow hothouse bell by freshdirect
- ½ teaspoon cayenne pepper
- 1 teaspoon gourmet collection smoked paprika by mccormick
- 1 teaspoon spices coriander leaf dried cilantro chinese parsley
- 1 tablespoon lemon peel raw
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Slice the peppers lengthwise and remove the core. Roughly chop the peppers into bite sized chunks and add to a large mixing bowl. Add the diced pork to the bowl along with the olive oil, lemon zest, coriander, paprika and cayenne.
- Using your hands, massage the seasonings in to the pork. Cover and transfer to the fridge to marinade for half an hour.
- Whilst the mixture is marinating, soak 4 wooden kebab skewers in water to prevent catching in the oven.
- Dividing the mixture evenly, thread the pork and pepper pieces on to the kebab skewers, alternating as you go. Season with salt and pepper.
- Heat the oven grill to high and grill for 10-15 minutes or until the pork is thoroughly cooked through and no longer pink in the center, turning frequently.
Nutrition Facts
- Servings: 2
- Calories: 747.6kcal (per serving)
- Fat: 55.3g (per serving)
- Carbs: 6.2g (per serving)
- Protein: 53.6g (per serving)
