Pork Kebabs with Salad Garnish
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 1 ½ cups Long grain rice
- 1 clove garlic cloves (chopped)
- 3 Tbsps olive oil
- 1 Tbsp lemon juice
- 5 cups Pork (belly or neck meat; cut into bite-sized pieces)
- 3 Tomatoes (finely sliced)
- 1 Cucumber (sliced)
- 1 Red onion (finely chopped)
- 2 Tbsps white wine vinegar
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Add the rice to a pan containing 700 ml boiling, salted water. Cover and cook over a low heat for around 20 minutes.
2.
Mince the garlic with a pinch of sea salt. Stir in 1-2 tbsp oil and the lemon juice.
3.
Thread the meat onto 8 metal skewers. Brush with the garlic oil, sprinkle with salt and ground black pepper and cook on the barbecue for 10-15 minutes, turning regularly, until golden brown.
4.
For the salad, mix the tomatoes, cucumber and onion with the remaining oil and the vinegar, and season to taste with salt and ground black pepper.
5.
Arrange the salad on plates and sprinkle with the parsley. Add the rice, place the skewers on top and serve.
