1. Preheat a griddle pan on high heat for 5 minutes. Wipe the mushrooms and cut off the stalks. Slice the pork into 2cm chunks (similar size to the mushrooms). Peel the onion, halve and then quarter the halves.
  2. Pull the rosemary leaves off the stalk. Zest one lemon and chop finely with the rosemary. Add the cumin, salt + pepper and scatter over your clean work surface. Drizzle the meat, onions and mushrooms with olive oil and roll them in the rosemary, lemon zest and cumin mix.
  3. Preferably with metal skewers, skewer a piece of pork followed by a mushroom and then onion and repeat until all the pieces have been used. Don't squeeze everything together too tightly.
  4. Put your skewers on the now very hot griddle and push them down gently. Cook for about 10 minutes turning every two and a half minutes until everything is golden brown. Use a sharp knife to check the pork is cooked through.
  5. When done, drizzle the kebabs with a little olive oil, a little more salt, a good squeeze of lemon and a tiny drizzle of honey and cook for a further 1 minute, turning the skewers regularly.
  6. Remove the kebabs to a plate and drizzle the juices from the pan over them. Serve with lemon wedges and anything from dips, salsas, salad cream to salad or rice.

Serves 2.

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