Spicy pork skewers with apple coleslaw
Please log in to save or rate.
Time to make:
$4.49 per serve
(at time of publication)
Full ingredients list:
- 600g lean pork fillets, cut into small chunks
- 2 small red onions, halved, each half cut into 4 wedges
- cooking oil spray
- 1 1/2 tablespoons gluten-free mild curry powder
- Apple coleslaw
- 1 Granny Smith apple
- 1 red apple
- 2 limes, juiced
- 450g Savoy cabbage, shredded
- 3 stalks celery, thinly sliced
- 1/3 cup fresh coriander, roughly chopped
- 1/3 cup gluten-free light sour cream
- 2 cloves garlic, crushed
- 4 gluten-free wraps
Nutritional information (per serve)
Instructions and steps:
Step 1 Thread pork and onion wedges alternately onto 8 metal or wooden skewers (see tip), then lightly spray with oil. Place into a non-metallic dish and sprinkle evenly with curry powder. Cover and marinate in the fridge for at least 10 minutes.
Step 2 Meanwhile, make Apple coleslaw: core apples and cut in matchsticks. Place into a large bowl, add lime juice and toss to combine. Add cabbage, celery, coriander, sour cream and garlic. Toss to combine and set aside.
Step 3 Heat a chargrill pan or barbecue to medium-high heat. Cook skewers for about 6–7 minutes, turning occasionally, until browned and cooked through. Serve with coleslaw and wraps.
Soak wooden skewers in cold water for at least 20 minutes before using, to prevent them from burning. Garnish with lime wedges, if desired.
About this recipe
First published: October 2011