Jerk-seasoned chicken pilaf
Make this jerk-seasoned chicken pilaf for an easy midweek meal. It takes 30 minutes from prep to plate, so makes a speedy as well as healthy supper
Pork souvlaki
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
Skip to ingredients
- 400g lean porkshoulder, cut into 2cm chunks
- 1 tbsp olive oil
- ½ tbsp dried oregano
- 1 lemonzested and juiced
- ½ tsp hot paprika
- 100ml fat-free yogurt
- 1 small garlic clovegrated
- ½ cucumbertrimmed and grated
- 2 red peppersdeseeded and cut into chunks
- 2 Little Gem lettuceleaves separated
- chilli sauceto serve (optional)
- flatbreadswarmed, to serve (optional)
Nutrition: Per serving
- kcal210low
- fat8g
- saturates2glow
- carbs8g
- sugars8g
- fibre5g
- protein25ghigh
- salt0.3glow
Method
step 1
Put the pork in a large bowl with the oil, oregano, lemon zest and juice and paprika as well as a good pinch of salt. Toss everything together to combine and leave to marinate for 10 mins.
step 2
Combine the yogurt, garlic and cucumber together in a bowl. Season with salt and set aside.
step 3
Heat the grill to high. Thread the marinated pork and the peppers on four metal skewers, alternating between the pork and peppers as you go. Place on a non-stick baking sheet and grill for 3-4 mins on each side, or until cooked through and golden brown.
step 4
Serve with the lettuce, yogurt mixture and chilli sauce, and flatbreads, if you like.
