Pork Kebabs with Fennel & Orange
Pork Kebabs: minced pork flavoured with toasted fennel seeds, garlic, orange zest, and oregano.
Eat these juicy full flavoured kebabs, inspired by the flavours of Greece, in a flatbread, with a tahini-yogurt sauce, salad, plus grains, flatbread or cauliflower ‘couscous’.
Based on a recipe by Tom Kerridge.
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I think minced or ground meat is one of the most versatile ingredients. Adaptable to loads of different flavours, you can make it into meatballs, burgers, lasagne, cottage pie, meatloaf, shepherd’s pie, pastry-topped pies, moussaka and, of course, kebabs.
In my freezer, I always have at least three different types. Beef, lamb (or mutton), and pork. When I can get it, I’ll buy venison or veal mince too.
The recipe I want to share with you today uses pork mince. Lighter than the other popular minces, I think it’s perfect with Greek-inspired flavourings.
My pork kebabs, flavoured with fennel seed, garlic, orange, and oregano, are a tweaked version of a recipe in Tom Kerridge’s Dopamine Diet book. Essentially a collection of low carb recipes, the cynical part of me can’t help thinking it was given the ‘dopamine’ title just to differentiate it from all the other low carb books. But it doesn’t really matter because it’s full of great ideas.
PORK KEBABS WITH FENNEL & ORANGE
The ingredients you’ll need for my pork kebabs are:
- Minced pork. I always buy free-range from a local butcher. Don’t go for lean mince as it will have less favour and the kebabs won’t hold together so well.
- Red onion. As the onion isn’t cooked before adding to the mince, the usually milder taste of red onions is preferable here.
- Garlic. 3 fat cloves, more if they’re smaller.
- Fennel seeds. A classic with pork, the original recipe calls for 3 tablespoons of toasted fennel seeds, lightly crushed. Much as I love fennel, this is far too much for my taste. I think 3 heaped teaspoons are plenty but add more if you prefer.
- Orange zest. Brings a zingy freshness.
- Oregano. Not in the original recipe, but I think it adds to the Greek inspired flavours.
- Salt & black pepper. The original doesn’t include pepper, but I like its mild heat to balance the sweeter flavours.
- Oil. Just a little to fry or griddle the kebabs. My preference is olive oil.
I find it easiest to use my hands to mix the ingredients, squidging and squishing them together.
As with any minced meat dish that you can’t taste as you go along, I always fry a small piece of the mixture to check the seasoning. Add more salt, pepper, fennel, or oregano if you think it needs it.
FORMING & COOKING THE PORK KEBABS
Although Kerridge calls his version ‘kebabs’, he doesn’t put the mixture onto skewers. He forms it into 10 sausage shapes, chills ‘to firm up and let the flavours develop’ then fries in a pan. This is fine, but I really want something called ‘kebab’ to be on a skewer. Otherwise, isn’t it a meatball? So, in my version, the mixture gets squeezed along mini kebab skewers.
I chose to make them a little bigger than his so made 8 rather than 10. If, like me, you use wooden skewers, don’t forget to soak them in cold water for at least 30 minutes so they don’t burn. If you want to make mini ones, divide the mixture into 12.
I cooked my pork kebabs in a non-stick pan. Alternatively, you could grill, griddle, or barbecue.
However you cook them, turn the kebabs regularly so they get a nice, even golden brown crust all over. Smaller, thinner kebabs should take 6 – 8 minutes, thicker ones 8 – 12 minutes.
SERVING PORK KEBABS
Being a low carb recipe (oh sorry, I mean ‘dopamine’ filled 😉), Kerridge serves the pork kebabs with a spiced and herbed cauliflower ‘couscous’. I often make cauliflower and/or broccoli ‘rice’ or ‘couscous‘, but if you’re not doing low carb then there’s no reason you can’t serve them with real couscous, rice, or even my Quick, no-yeast Flatbread.
Personally, I love nutty, chewy bulgur wheat which also has the advantage of needing only to be soaked rather than boiled. Just before serving, I stirred in some ground cumin, chilli flakes and chopped coriander leaf then pinged it in the microwave
As I wasn’t getting my veg portions via the cauliflower, and because I like some raw, crunchy texture with most meals, I served a Greek-style salad alongside the kebabs. In there are cucumber, tomatoes, red onion, and olives, dressed with red wine vinegar, olive oil and oregano. A bit of salty feta snuck on top was good too.
I almost always serve yogurt with kebabs and went with Kerridge’s suggestion of mixing some with tahini and lemon juice. I thought his addition of olive oil was unnecessary so left that out. But I did add a sprinkle of toasted sesame seeds which seemed to fit with his Greek flavours.
These simple but tasty pork kebabs have become a favourite in our house. Juicy inside, but with an appetizing, crusty exterior and fresh, light flavours, I think they’re irresistible.
If you’ve made these kebabs, please leave a comment and don’t forget to rate the recipe.
Pork Kebabs with fennel & orange
Easy kebabs inspired by the flavours of Greece: juicy minced pork skewers seasoned with fennel seeds, garlic, orange zest, and oregano.
Based on a recipe by Tom Kerridge.
Ingredients
- 3 rounded tsp fennel seeds see Recipe Note #1
- 500 g minced pork see Recipe Note #2
- 1 medium red onion finely chopped
- 3 large cloves garlic grated or finely chopped
- 1 orange, zest only finely grated and chopped small
- 1 rounded tsp dried oregano
- 1½ - 2 tsp salt
- ¼ tsp ground black pepper
- oil e.g. olive oil for frying/grilling
Tahini Yogurt
- 3 tbsp yogurt
- 1 tbsp tahini
- ½ lemon, juice only
- salt and pepper
- toasted sesame seeds
Serving suggestions
- cucumber, tomatoes, onion, olives, feta dressed with red wine vinegar & olive oil
- cauliflower 'couscous', grains or flatbread seasoned with cumin, chilli flakes
- chopped parsley or coriander leaf
Instructions
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If you'll be cooking the kebabs on wooden skewers, soak the skewers in cold water for at least 30 minutes to prevent burning.
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Put the fennel seeds in a dry frying pan over medium heat, stirring regularly until the aroma rises. Take off the heat and crush lightly with a pestle and mortar or with a rolling pin on a board.
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Take a large bowl and put in the minced pork, chopped onion and garlic, orange zest, oregano, and crushed fennel seeds. Season with salt and black pepper.
Using your hands, combine the ingredients, squeezing the mixture together.
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Take a small piece of the pork mixture, form into a patty and fry in a little oil in the pan. Taste to check the seasoning: if necessary add more salt, pepper, fennel seeds or oregano to the remaining pork mixture.
Tip: chilling the mixture for a minimum of 30 minutes will make it easier to shape the kebabs.
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Either form the mixture freehand into 8 - 12 kebab shapes or round meatballs, or thread onto skewers.
Tip: can be prepared in advance, covered, and chilled for up to 24 hours if liked.
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Put a little oil in a non-stick frying pan or griddle over medium-high heat. Alternatively, grease a grill or barbecue.
Fry or grill the kebabs, turning regularly until cooked all the way through and charred all over (6 - 12 minutes depending on how large you made them).
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While the kebabs are cooking, make the tahini flavoured yogurt by stirring together the yogurt, tahini, and lemon juice. Season to taste with salt and pepper.
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Serve the pork kebabs with the tahini yogurt on the side sprinkled with the toasted sesame seeds, plus optional salad, cauliflower 'couscous', grains or flatbread, sprinkled with chopped parsley or coriander leaf.
Recipe Notes
Note #1: Fennel seeds. This recipe is based on one in Tom Kerridge's Dopamine Diet book. The original uses 3 tablespoons of fennel seeds but I've reduced this significantly. Add the whole 3 tablespoons if you prefer.
Note #2: Minced pork. Try to use good quality, free-range pork. Lean mince is not recommended as the flavour will not be as good, nor will the kebabs hold together so well.
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