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