Orange and cumin marinated pork kebabs Print E-mail
ImageHere, pork cubes are marinated with orange, cumin seed and English mustard for a zesty flavour in a dish that is rich in vitamins and low in fat. (The pork is grilled to keep the fat intake low.) If you have time, try marinating the meat for 1–2 hours prior to cooking to intensify the flavours. Serve with couscous for a Mediterranean feel. Each kebab contains only 3g of fat, and the orange zest, juice and spring onion in this recipe will top up your vitamin C intake.

Cooking time: approx 15 minutes, plus 1–2 hours marinating
Calories per kebab: 712kj/169 kcal
Fat per kebab: 3g
Serves 4 (makes four kebabs)

225g (8oz) trimmed pork loin or leg steaks or fillet
zest and juice of 1 orange
5ml (1 tsp) cumin seeds
5ml (1 tsp) English mustard

For the couscous
150g (5oz) couscous
zest and juice of 1 orange
5ml (1 tsp) English mustard
15ml (1 tbsp) fresh coriander, chopped
2 spring onions, chopped
Cut the pork into cubes and mix together with the orange zest and juice, cumin seeds and English mustard. Mix well, cover and refrigerate for 1–2 hours to let the flavours infuse.

Thread the pork cubes on to skewers and cook under a preheated grill for 12–15 minutes.

Meanwhile put the couscous into a bowl. Mix together 240ml (8 fl oz) of boiling water with the orange zest, juice and English mustard. Pour over the couscous, cover with cling film and leave to soften for 10–15 minutes. Stir through the fresh coriander and chopped spring onions.
 
Serve the kebabs with the couscous, extra vegetables and a low-fat yogurt dip.
 
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