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Greek-style pork and capsicum kebabs with easy walnut and goat's cheese dolmades

Mediterranean food at its freshest. - by Fast Ed
  • 19 Jun 2020
Prep: 15 Minutes - Cook: 15 Minutes - Serves 4
Proudly supported by

Light, fresh, Med-inspired food can always help you forget that it’s actually chilly, so that what I’m here to do, using the best local ingredients and healthy dose of smoke-infused flavour.

Ingredients

500g pork loin

Sea-salt flakes and freshly ground black pepper, to season

Finely grated zest and juice of 2 lemons

1/4 cup extra virgin olive oil

2 red capsicums

1 cup walnuts

12 large pickled vine leaves, rinsed

1 cup soft goat’s cheese

Grilled pita bread, yoghurt, chopped flat-leaf parsley and lemon wedges, to serve

Method

  1. Use a sharp knife to cut pork into 3cm cubes. Season, then mix with zest and oil. Cut capsicums into 3cm dice.

  2. Thread pork and capsicum onto metal skewers, then set aside for 10 minutes. Meanwhile, pound walnuts in a mortar to make a paste.

  3. Arrange vine leaves on a board, arrange a square of walnuts in centre of each one, top with goat’s cheese, then roll up to enclose.

  4. Cook kebabs over low-medium coal fire, drizzling occasionally with juice. Serve with dolmades, pita, yoghurt, parsley and lemon.

Greek-style pork kebabs

Greek-style pork and capsicum kebabs with easy walnut and goats cheese dolmades

Photography Rob Palmer

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

  • Food
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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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{headline}

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