Barbecued pork kebabs
How to Feed a Family of Six for Under $20 began as a Facebook page after mother-of-five Jas McPhee shared a delicious lamb curry recipe that her children “devoured”. A collection of Jas’s most popular recipes with tips on shopping smart, cooking creatively while saving money.
Makes 21 skewers
Barbecued Pork Kebabs
These are great all year round – you can make them on the barbecue in summer or in the oven in winter.
Ingredients:
Marinade
¼ cup soy sauce
2 cloves garlic, crushed
pinch of five spice
1 tsp crushed
fresh ginger
1 tbsp oil
1 tbsp brown sugar
3 cups rice
1kg cubed pork
1 fresh pineapple, cubed
125g mushrooms, roughly chopped
2 capsicums, deseeded and roughly chopped
2 large courgettes, chopped
1 red onion, roughly chopped
1 tbsp oil
2 eggs
400g can corn kernels
1 tbsp light soy sauce
1. Place 21 skewers in water to soak for 15 minutes (this stops them from burning).
2. Cook rice according to instructions on packet.
3. If barbecuing skewers, turn it on to heat; if grilling them in oven, preheat oven to 180°C.
4. Mix together all marinade ingredients.
5. Thread pork, pineapple, mushroom, capsicum, courgette and red onion on skewers, brush with marinade and barbecue or grill until golden and cooked through.
6. Heat a large non-stick frying pan and add oil. Add eggs and fry, breaking up into pieces as you go. Add any leftover veges from the skewers to pan along with the corn kernels. Add rice and light soy sauce to pan and stir-fry for a few minutes.
7. Serve kebabs on fried rice.
What I spent:
rice....................$2.00
soy sauce..........$0.20
garlic................. $0.10
five spice.......... $0.10
ginger...............$0.50
oil .....................$0.40
sugar.................$0.30
pork................ $10.00
pineapple.........$1.49
mushrooms ...... $1.75
capsicum...........$0.50
courgettes........$0.50
red onion..........$0.20
eggs...................$0.50
corn...................$0.89
TOTAL......... $19.63
Reproduced with permission from Feed a Family of Six for under $20 by Jas McPhee. Published byPenguin Group NZ. RRP $19.99. Copyright © text Jasmine McPhee, 2014 Copyright © food images Vance McPhee, 2014. Available nationwide.
For Jas's Apricot & Date Snack Bar recipe click HERE. |
