Pork kebabs with white beans and fennel
Pork kebabs with white beans and fennel is easy and super wholesome, the exact meal you want when your day doesn’t go as planned or if you simply don’t feel like cooking.
If you haven’t roast capsicums in the oven, you’ve missed out on a real treat, it is absolutely delicious. You can also add them to pizzas, sandwiches or try them with other vegies in salads and side dishes. To get them right you have to really char them before you take them out, steam it for 10 minutes and DON’T RINSE THE FLESH as it will ruin the flavour.
pork fillet, thinly sliced
plain yoghurt, to serve
FOR THE VEGETABLES
2 tablespoons olive oil
1 fennel bulb, thinly sliced
1 teaspoon fennel seeds
2 cloves garlic, crushed
1 teaspoon smoked paprika
2 roasted red capsicums, roughly chopped
400-gram tin large white beans
200-gram bag baby spinach
Prepare all our ingredients.
Add the pork and marinade to a bowl; toss to coat. Put in the fridge and leave to marinade for at least 20 minutes.
Meanwhile, roast the capsicums in the preheated oven for 15-20 minutes, turning occasionally or until the skin is charred and blistered all over. Remove and tip into a plastic bag and seal or tip into a bowl and immediately cover with cling wrap to let it sweat for 10 minutes. Once it is cold enough to handle, peel the skin and discard. Remove the stem and seeds and slice.
Thread the pork on to skewers. Heat a skillet over medium-high heat and cook the skewers for 3 minutes on each side or until just cooked through.
For the vegetables; heat the oil in a large saucepan and cook the fennel for 5 minutes. Add all the remaining ingredients, except the spinach, season and cook for 10 minutes or until reduced and syrupy. Stir in the spinach to wilt.
To serve: Spoon the vegetables into bowls and top with a dollop of yoghurt and the skewers.