Al-pastor-kebab

Al pastor kebab salad bowls

Traditionally used to fill tacos, these smoky spiced pork skewers are also fantastic in a salad

By , 27 April 2018

(15 votes)

Al pastor kebab salad bowls
  • Cook: 40 Mins
    plus marinating

  • Serves: 4

  • Price: £1.24 per serving

Nutritional Info
Each 452g serving contains
  • Energy

    1872KJ

    447KCAL

    22%
  • Fat

    6.8g

    low

    10%
  • Saturates

    1.8g

    low

    9%
  • Sugars

    7.7g

    low

    9%
  • Salt

    0.27g

    low

    5%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 414kJ/99kcal.
Ingredients
  • 2 cloves garlic, chopped
  • 1tsp ground cumin
  • 1tsp mild chilli powder
  • ½tsp smoked paprika, plus extra to serve
  • 50ml fresh orange juice
  • 1tsp rapeseed oil
  • 480g pack Butcher's Selection Pork Loin Steaks, cut into 3cm chunks
  • 8 wooden skewers, soaked in water for 1 hr
  • 200g long-grain rice
  • 400g can pinto beans, drained and rinsed
  • 1 iceberg lettuce, shredded
  • 150g fresh pineapple, cut into chunks
  • 3 tomatoes, diced
  • 3tbsp reduced-fat soured cream
  • 2 spring onions, shredded
  • 10g coriander
Method
  • In a bowl or large zip-seal bag, mix together the garlic, cumin, chilli powder, paprika, orange juice and oil. Add the pork and stir or shake well to coat.

  • Put the pork in the fridge and leave to marinate for at least 1 hr, preferably overnight.

  • For the salad, cook the rice according to the pack instructions. Drain well, then stir through the beans.

  • Preheat the grill and line the grill pan with foil.

  • Thread the pork onto the skewers, reserving any leftover marinade. Put the skewers on the grill pan and cook on one side for 6-8 mins, until they are beginning to char.

  • Baste with the leftover marinade before turning and cooking for a further 8 mins on the other side.

  • Assemble the salad bowls. Start with a base of the rice and beans, then plenty of shredded lettuce. Top each bowl with 2 pork skewers per person – remove the meat from the skewers first, if you prefer – followed by the pineapple and tomatoes.

  • In a small bowl, stir a pinch of smoked paprika into the soured cream.

  • Finish the bowls with the spring onions and the coriander. Serve with the soured cream on the side.