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Pork and pepper skewers with cucumber salad

Pork and pepper skewers with cucumber salad

Serves 4


  • 500g pork scotch fillet, 1cm thick pieces
  • 2 garlic cloves, crushed
  • 1 tablespoon dijon mustard
  • 1 teaspoon smoked paprika
  • 1 tablespoon dried oregano
  • ¼ cup (60ml) olive oil plus 1 extra tablespoon
  • 2 red capsicum, cut into 3cm chunks
  • 2 small cucumbers, diced
  • Zest and juice of 1 lime plus extra to serve
  • 1 tablespoon tarragon leaves, finely chopped
  • 1 teaspoon chili paste


Step 1

Combine garlic, mustard, paprika, oregano, oil and 1 teaspoon salt flakes in a bowl. Season with freshly ground black pepper. Add pork and turn to coat, then cover and set aside to marinate.

Step 2

Preheat a barbecue or chargrill pan over high heat. Thread pork and capsicum pieces onto 8 bamboo skewers. (make sure you soak bamboo skewers in water for 1 hour before using.) Cook for 6-8 minutes, turning, until slightly charred and cooked through. Rest, lightly covered in foil.

Step 3

For the cucumber salad combine, cucumber, tarragon, chili paste, remaining 1 tablespoon oil and season with salt flakes. 

Serve skewers with cucumber salad and lime wedges.