Phew but it’s a scorcher of a day here in the UK. Not that anyone is complaining – it’s so good to enjoy some sunny weather at the tail-end of the summer. It does however often mean a change of dietary plans. I had ear-marked a roast chicken for our main meal today but it has been jettisoned from this heated cauldron of a kitchen and I am decamping to the outdoors and cooking some kebabs instead.
These are simple pork and pineapple ones with some peppers/capsicums, red onion and fresh pineapple. You can use canned pineapple but look for that in fruit juice or water rather syrup to avoid a sugar overload.
I am also serving with a spicy sriracha dressing – made with yogurt and some sriracha sauce – might as well enjoy rather than try to beat the heat!
I shall eat mine plain but those non-wls eaters might like them on griddled flatbreads.
PORK AND PINEAPPLE KEBABS
2 tsp olive oil
2 tbsp soy sauce
1 tbsp grated root ginger or lazy ginger
2 tbsp honey or sugar-free syrup (I used a Torani one)
2 cloves garlic, crushed
900 g/2 lb whole pork fillet, trimmed free of fat
1 large green pepper/capsicum, cubed
1 large red pepper/capsicum, diced
1 small fresh pineapple, peeled, cored and cubed
2 red onions, cut into wedges
10 tbsp fat-free natural high protein yogurt
3 tbsp sriracha sauce (I used Heinz)
griddled flatbreads to serve (optional)
chopped coriander/cilantro leaves, lime wedges and sliced chilled to garnish (optional)
- Mix the oil with the soy sauce, ginger, honey or sugar-free syrup and garlic in a large bowl. Cut the pork into bite-sized chunks and add to the mixture with the peppers/capsicums, pineapple and red onions. Mix well, cover and leave to marinate in the refrigerator until ready to cook (ideally at least 2 hours and great overnight).
- Thread the marinated ingredients onto skewers and mix the dressing ingredients together and place in a bowl.
- Grill/broil or bbq the skewers for about 8-10 minutes, turning regularly until the meat and vegetables are cooked through.
- Serve on top of flat breads if liked, drizzled with the prepared dressing and garnished with corainder/cilantro, lime wedges for squeezing and chilli if liked.
WLS PORTION: ½
CALORIES PER PORTION (WITHOUT FLATBREAD): 270
PROTEIN: 35.8 g
CARBOHYDRATE: 17.8 g
FAT: 5.5 g
Image courtesy of http://www.asda.com