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Pork Kebabs with Fennel Salad

Serves 4

Preparation time: 20 minutes

Cooking time: 15 minutes

500g pork loin 1 fennel bulb 4 tsp honey 1 orange 2 garlic cloves 8 wooden skewers 25g coriander 1 chicken stock cube 1 tsp dried oregano 200g couscous 4 tbsp olive oil 3 tsp Dijon mustard 25g butter


  1. Start by preparing the pork. Soak the skewers in water until ready to use. Cut the pork into approx. 2.5 cm cubes. Cut the orange in half. In a large bowl mix together 3 tbsp of orange juice (save the rest for the salad), 4 tsp of honey, 3 tsp of Dijon mustard, 2 tbsp of olive oil, 1 tsp oregano and 2 crushed garlic cloves. Whisk so that the mix emulsifies then add the pork and make sure it is well coated. Cover with some cling film and leave to marinade for 15 minutes at room temperature.

  2. While the pork is marinating make the fennel salad. Peel the other half orange and cut it into bite size chunks. Cut the fennel in half, cut off the end, remove the outer part and thinly slice both halves. In a bowl mix together the fennel with the pieces of orange. Add 2 tbsp of orange juice, 1 tsp oregano and 2 tbsp of olive oil, season to taste with salt and pepper. Mix together well and set aside.

  3. When the pork has been standing for 15 minutes thread it onto the skewers making sure you leave a few cms at each end. Heat the grill to the highest temperature, lay the pork skewers on a baking tray, season them with salt and pepper and grill for 10 minutes turning occasionally until they are cooked through and slightly charred. Brush with the remaining marinade halfway through. Cooking times may vary depending on the temperature of the grill.

  4. While the pork is cooking make the couscous. Finely chop 3 tbsp of fresh coriander and set aside. In a medium sized bowl add 350ml of boiling water, stir in the chicken stock cube then add the couscous. Cover and leave for 6 minutes, add 25g of butter then fluff it up with a fork. Add 2 tbsp of chopped coriander and season to taste. Cover and set-aside until ready to serve.

  5. When the pork kebabs are ready serve together with the couscous and fennel salad, garnish with the remaining coriander.


This is a lovely simple fragrant dish that tastes just as good eaten cold the next day. You can marinade the pork overnight for added flavour. You will have some fennel left over. You can roast this in the oven to have as a side dish. Just coat with olive oil, season well and roast for 15 minutes at 180C.


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