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
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Use a sharp knife to cut pork into 3cm cubes. Season, then mix with zest and oil. Cut capsicums into 3cm dice.
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Thread pork and capsicum onto metal skewers, then set aside for 10 minutes. Meanwhile, pound walnuts in a mortar to make a paste.
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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.
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Cook kebabs over low-medium coal fire, drizzling occasionally with juice. Serve with dolmades, pita, yoghurt, parsley and lemon.
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