pork kebabs with rosemary oregano & chilli recipe | Schwartz

Ingredients

• For the Kebabs:
• 400 g (14 oz) pork tenderloin, cubed
• 8 new potatoes, par-boiled until softened, then halved
• 1 red pepper, cut into chunks
• 75 g (3 oz) chorizo, sliced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp Rosemary
• 1 tsp Oregano
• ½ tsp Chillies Crushed
• 8 wooden skewers, soaked in water for at least one hour
• For the Rocket Salad:
• 1 bag rocket, washed
• 6 cherry tomatoes, halved
• 1 small red onion, sliced
• 1 tbsp olive oil
• Sea Salt and Black Pepper to season