Sticky pork & courgette kebabs with butternut chips

Name: Sticky pork & courgette kebabs with butternut chips
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2
Ingredients: 400 g pack slow cooked pork shoulder with spiced date sauce; 150 g courgettes, cut into chunks; Tzatziki or baba ganoush, to serve (optional)

Using a slow cooked, marinated pork for these kebabs is a great cheat for perfectly tender meat and a shorter shopping list.

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High protein3 of your 5 a day5 plant varieties

Serves2
CourseMain meal
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins

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400g pack slow cooked pork shoulder with spiced date sauce
150g courgettes, cut into chunks
Tzatziki or baba ganoush, to serve (optional)

For the butternut chips

500g butternut squash, skin on, deseeded
Extra virgin olive oil spray
1 tbsp Cooks’ Ingredients Herby Zaatar

For the salad

¼ red cabbage, cored and shredded
⅓ cucumber, deseeded and sliced into half moons
½ x 25g pack coriander, leaves roughly chopped
¼ x 25g pack flat leaf parsley, leaves roughly chopped
1 lemon, juice, to taste

Preheat the oven to 200°C, gas mark 6. Cut the squash into chunky chips, put into a mixing bowl, spray with 10 pumps of oil, add the zaatar and a little salt, then toss to coat. Spread out in a single layer over a baking tray and roast for 40-50 minutes, turning once or twice, until tender, golden and caramelised.
Meanwhile, dry the pork with kitchen paper. Cut into 12 equal-sized cubes, then thread onto 4 metal skewers, alternating with the courgette chunks. Lay the kebabs on a foillined baking tray, then drizzle over the date sauce from the pork pack, using a pastry brush to spread it evenly all over. Mix all the salad ingredients together and season to taste.
When the chips are ready, cover loosely with foil and move to the bottom of the oven. Preheat the grill to high. Grill the kebabs for 8-10 minutes, turning once, until blackened in places, sizzling and piping hot throughout.
erve the kebabs, drizzled with any resting juices, with the salad and butternut chips, and tzatziki or baba ganoush on the side for dipping, if liked.