Smoky Pork Kebabs with Flatbreads

Smoky Pork Kebabs with Flatbreads

The warmth of the smoked paprika and chilli are balanced by the cooling cucumber, mint and yogurt. Make sure you leave the meat to marinate for at least an hour to allow the flavours to develop and for the oil and lemon juice to work, resulting in tender and tasty meat. You could cook these on the barbecue but use metal skewers instead.


2tbs Crisp ’n Dry
Large pork tenderloin fillet (about 600g), diced into chunks
1 tsp smoked paprika
1 tsp dried oregano
Pinch dried chilli flakes
1 lemon

To serve
4 flatbreads
1 red onion, finely sliced
6cm piece cucumber, halved lengthways and sliced
Handful fresh mint leaves
1 small tub Tzatziki or natural yogurt

You’ll need 8 bamboo (or metal) skewers for this recipe

Step 1

Cut the lemon in half. Squeeze one half into a large bowl. Cut the other half into wedges and keep for serving.

Step 2

Add the Crisp ‘n Dry, paprika, oregano and chilli flakes to the bowl with the lemon juice and mix. Add the diced pork and toss to coat all the pieces. Cover and place in the fridge for at least an hour.

Step 3

Meanwhile, soak some bamboo skewers in water to help stop them burning under the grill.

Step 4

When you’re ready to cook, preheat the grill to medium high and heat a griddle pan to high. Thread the pork onto the skewers and place onto a grill rack then cook for a few minutes on each side, turning regularly. Check that the meat is cooked through.

Step 5

Warm the flatbreads on the griddle pan then place onto plates with some cucumber, onion and mint leaves. Top with the skewers and serve with a dollop of tzatziki or yogurt and a wedge of lemon to squeeze over.


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