Pork and pepper kebabs with tabbouleh
Serves 2. 296 calories/11g fat/3g saturated fat
Ingredients:
4 tsps olive oil
Juice of 1 lemon
Pinch of fresh oregano
Salt and pepper, to taste
200g (7oz) pork fillets, cut into 8 cubes
1 red pepper, sliced
50g (2oz) bulgur wheat
2 tbsps chopped fresh mint
2 tbsps chopped fresh parsley
2 spring onions, finely chopped
Method:
Preheat the oven to 220°C/425°F/gas 7. Mix 2 teaspoons of oil with half the lemon juice, oregano, salt and pepper.
Thread the pork and slices of pepper on to 4 skewers. Brush with oil and lemon juice, place on a baking tray and bake for 10-15 minutes, then grill for 2-3 minutes.
Place the bulgur wheat in a large heat-proof bowl, cover with plenty of boiling water and leave to stand for 15 minutes. Drain well then stir in the remaining ingredients.
Serve the bulgur wheat mixture in bowls topped with the kebabs.