Pork Shashlik

Name: Pork Shashlik
Cook time: 25 min
Yield: 4
Cuisine: Donetsk, Ukraine

with sauted kumara and courgette and a yoghurt and dill dressed carrot and beetroot salad

Ready in around 25 mins

RECIPE FACT:

Donetsk was founded in 1869 when a Welsh businessman John Hughes built a steel plant and several coal mines.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE KUMARA AND COURGETTE:

Trim the ends off the courgette then slice into 1 cm rounds. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the steamed kumara and courgette and cook for 5-6 mins turning often.
2. TO DRESS THE BEETROOT:

Place the grated carrot & beetroot into a serving bowl with the dill yoghurt dressing, season with salt and pepper and toss.
3. TO COOK THE SHASHLIK PORK MEDALLIONS:

Remove the Shashlik pork medallions from their packaging and discard the marinade. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the pork and cook for 2-3 mins each side then remove from the pan and cut in half. BBQ Instructions: Heat the BBQ up to a medium-high heat. Once hot cook the marinated pork medallions for 2-3 mins each side. Remove from the BBQ and cut in half.
TO SERVE:

Divide the sautéed kumara and courgette between plates, top with a little yoghurt and dill dressed carrot and beetroot salad and shashlik pork medallions. Serve with shashlik sauce and remaining yoghurt and dill dressed carrot & beetroot salad on the side.