Pork and Mushroom Kebabs with Black Olives

Preparation time: 15 minutes

Cooking time: 6 minutes

Serves: 4

INGREDIENTS:

500g lean diced pork pieces (2cm x 2cm cubes)
1 clove garlic, finely chopped
2 tbsp finely chopped fresh Italian parsley
1 tbsp finely chopped pitted black olives
1 fresh lime
60 ml (1/4 cup) olive oil
Cracked black pepper
200g Swiss brown mushrooms, cut into pieces
8 skewers soaked in water 1-2 hours (or metal skewers)

METHOD:

• Combine garlic, parsley, olives, grated rind and juice from lime and oil season to taste with pepper.
• Thread pork and mushrooms onto skewers about 3 pieces of mushroom and pork per kebab, leaving space between pieces.
• Cook on lightly oiled BBQ or grill over a medium-high heat for 5-6 minutes (turn 2-3 times) or until the juices run pink to clear when pierced with a skewer. Brush kebabs twice during cooking with oil.
• Serve kebabs and spoon over the remaining black olive garlic oil.
• Serve with potato wedges and salad.

Recipe + image courtesy of Australian Pork.   For more information visit www.australianport.com.au

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