Pork cutlets with glazed vegetable kebabs recipe

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Created by Lucy Nunes

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Photography: Richard Mortimer

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Entree, Finger food, Lunch, Side dish

Pork cutlets with glazed vegetable kebabs

Ingredients

12 baby potatoes, halved
1 tablespoon mustard
1 tablespoon honey
1 tablespoon olive oil
2 zucchini, halved lengthways, thickly sliced
1 red capsicum, cut into cubes
4 pork cutlets
lemon wedges, to serve

kJ 1670, fat 11g, sat fat 3g

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Preparation

Boil, steam or microwave potatoes for 4 minutes, until parcooked.

Meanwhile, combine mustard, honey and oil in a small jug. Thread potato, zucchini and capsicum alternately onto 12 bamboo skewers.

Preheat a lightly oiled chargrill on high. Cook pork cutlets and vegetable kebabs for 4 minutes each side, brushing with mustard mixture. Season and serve with lemon wedges.

If you enjoyed this Pork cutlets with glazed vegetable kebabs recipe then browse more Modern Australian recipes, barbecue recipes, child-friendly recipes, egg-free recipes, low-carb recipes, low-cholesterol recipes and our most popular hainanese chicken rice recipe.

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