- 1 large pork tenderloin
- 12 baby new potatoes, cooked
- 8 thick slices of chorizo
- ½ lemon, juice only
- 2 tbsp olive oil
- handful fresh rosemary, chopped
- 500g/17oz fresh or frozen broad beans
- handful fresh mint leaves, chopped
- extra virgin olive oil
- salt and freshly ground black pepper
- 150g/5oz feta cheese
- Preheat the grill.
- Trim the pork tenderloin of any excess fat and cut into 12 even sized pieces.
- Thread four skewers alternately with a piece of the pork, a baby new potato and a slice of chorizo. (Use 3 potatoes, 3 pork pieces and 2 chorizo slices per skewer.)
- Mix the lemon juice, olive oil and finely chopped rosemary together and brush over the kebabs. Cook under the grill for 10-12 minutes, turning once, until tender and cooked through.
- Meanwhile cook the broad beans for 4-5 minutes in boiling water until just tender. Drain and refresh under cold running water.
- Put broad beans into a bowl and toss with the chopped mint leaves, plenty of extra virgin olive oil and salt and freshly ground black pepper.
- Transfer to a serving platter and top with crumbled feta.
- Arrange the hot kebabs on top and serve.