A friend recently remarked that I am very fond of gluten. I’d never particularly given it any thought, but she’s quite right. I love carbs. Period. And top of my list is wheat. Pasta, bread, pastry… Wave these in front of me and I’m not responsible for what happens next. Frightfully unfashionable in a world where seemingly everybody is banting. So I thought I’d come up with a win-win recipe – one that contains carbs for those of us who embrace the starch devil, but a recipe that also works without.

These pork kebabs are packed with flavour and are super quick and easy to make – the ideal busy weeknight supper. Serve them up with a crunchy fennel and apple slaw and shredded lettuce in a wrap. For those of you who are avoiding starch, a large lettuce leaf as a wrap is perfect, maybe even better. Can’t believe I just said that.

All you need is…

1 large onion, finely chopped
olive oil for frying
800g pork mince (if you cannot find mince, buy pork steak and mince it in your food processor)
1 slice white bread, soaked in milk and drained
¼ tsp dried chilli flakes
½ tsp salt
¾ tsp fennel seeds, crushed
generous pinch of freshly ground black pepper
large bulb of fennel or three baby fennel bulbs, finely sliced (use a mandolin if you have one)
large Granny Smith apple, halved and finely sliced or cut into matchsticks
8 tbs low fat plain yoghurt
4 tbs tangy mayonnaise
lettuce
Mexican wraps
wooden kebab sticks, soaked in water

Fry the onion in 1tbs olive oil until soft and golden. Add to the mince along with the bread, chilli, salt, fennel seeds and black pepper and mix through. Press mince firmly onto kebab sticks. (To be honest, you can just fry them as oval-shaped meatballs. But food on a stick is just way more fun!)

Panfry the kebabs in olive oil until caramelised and cooked through. (You can also do these under the grill or on the braai, simply brush them liberally with olive oil beforehand.)

Mix the yoghurt and mayo and add a pinch of salt and black pepper. To make the slaw, mix the fresh fennel and apple with half the yoghurt dressing.

To serve, remove the kebab stick and roll the kebab up in a wrap with the slaw and shredded lettuce. Drizzle over some more of the yoghurt dressing if you’re feeling decadent. (Substitute the wrap with a large iceberg or cos lettuce leaf wrap if preferred.)

serves

4-6

prep

15 min

cook

10 min

scroll-main

tips, tricks and trivia

Fab fennel…

Fennel is a Mediterranean veggie and is very popular in France and even more so in Italy where it’s called finocchio. It has a very mild aniseed type flavour. Finely slice it and use it raw in salads or roast it, simply gorgeous. Try my roast fennel and pork burgers and my roast pork loin with fennel as well. And no, fennel is not just for pork. It’s marvellous with chicken, beef and fish too.

Fennel contains loads of vitamin C, potassium and other good stuff and is a great anti-oxidant too. Way back it was used to treat all sorts of ailments, from increasing breast milk to irritable bowels. Fennel. Go figure.

enjoy with

For me Sauvignon Blanc is the best match for the unique flavour of fennel, especially one with green, herbaceous notes. Cederberg’s is a great favourite. Their 2013 vintage won gold at the 2014 Sommelier Wine Awards.

If you prefer something easier on the pocket, grab a bottle of Merwida Sauvignon Blanc. With lovely green and mineral notes, it’s surprisingly complex for a wine that retails for about R50.

Cederberg

scroll-main

Ook beskikbaar in: Afrikaans