Thursday, 2 July 2009
Recipe - Pork Kebabs with Chickpea Salad
I have to admit that this chickpea salad recipe is stolen, and somewhat modified, from a post at Angry Asian Creations. I saw that recipe a while back and liked it so much that I had to try it. Being me, I did freestyle it a bit so it has changed a bit from its original format.
If you use tinned chickpeas you can get away with not having to boil the chickpeas, something that can be useful in the current heatwave.
I served it with some pork kebabs but tell you what, it could work on its own during a hot summer day. Give it a go and see what you think.
Many thanks to Lan over at Angry Asian Creations for the inspiration!
Ingredients (makes enough for two or so)
100g uncooked chickpeas
6 tbsp low fat natural yoghurt
1/2 tsp paprika
1/2 tsp ground allspice
1/2 tsp ground cumin
1/2 red apple, cored and finely diced
1/2 onion, diced
A couple of mint leaves, chopped
Pork meat, diced and marinated
Red pepper, cut into large dice
Yellow pepper, cut into large dice
Onion, cut into wedges
Soak the chickpeas over night and cook them according to the instructions on the packaging. Once cooked, let them cool until they reach room temperature.
Mix all the ingredients for the chickpea salad well in a big bowl. Cover with clingfilm and put in the fridge for at least an hour or so to let the flavours mix. Remove from the fridge half an hour (or a bit earlier if you want it a bit lees cool) before serving.
For the pork kebabs, skewer the ingredients on wooden kebab sticks that you have soaked in water beforehand. Season and lightly oil with olive oil. Cook on a barbecue or under the grill until done to your liking.