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.