The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Peri Peri Pork Kebabs with Spicy Red Rice
Dine like you're in a beachside barbecue joint. Coat free-range British pork with peri peri seasoning and cumin, then sizzle with peppers and courgette on skewers. Serve over a bed of spicy red rice, flavoured with greens beans and juicy plum tomatoes. It's a winning dinner combo.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 courgette
- 2 tsp peri peri seasoning (use half) (Peri-Peri Chillies, Smoked Paprika, Lemon, Roasted Garlic, Unrefined Brown Sugar, Sea Salt, Black Pepper, Onion Powder, Nutmeg, Oregano)
- 1 onion (use half)
- 1 x 150g free-range diced pork
- 170g baby plum tomatoes (use half)
- 100g red rice (use half)
- 1 tbsp tomato puree (use half)
- 1 tbsp ground cumin (use half)
- 4 skewers
- 2 garlic clove
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 160g green beans (use half)
Nutritional Information
Calories: 640
Protein: 49g
Carbs: 67g
Fat: 20g
Ingredients
- 2 garlic clove
- 1 tbsp ground cumin
- 170g baby plum tomatoes
- 4 skewers
- 100g red rice
- 1 onion
- 160g green beans
- 300g free-range diced pork
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tbsp tomato puree
- 2 courgette
- 2 tsp peri peri seasoning (Peri-Peri Chillies, Smoked Paprika, Lemon, Roasted Garlic, Unrefined Brown Sugar, Sea Salt, Black Pepper, Onion Powder, Nutmeg, Oregano)
Nutritional Information
Calories: 602
Protein: 46g
Carbs: 62g
Fat: 20g
Peri Peri Pork Kebabs with Spicy Red Rice
Dine like you're in a beachside barbecue joint. Coat free-range British pork with peri peri seasoning and cumin, then sizzle with peppers and courgette on skewers. Serve over a bed of spicy red rice, flavoured with greens beans and juicy plum tomatoes. It's a winning dinner combo.
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Cooking Instructions
- Preheat the oven grill to high. Boil a kettle. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 30-35 mins, until cooked, then drain. Dissolve half the stock cube in a jug with 200ml boiling water (100ml for 1 person).
- In a large mixing bowl, mix the tomato puree with half the peri peri seasoning. Finely slice the onion. Finely chop or crush the garlic. Make the sauce; heat a medium frying pan with 2 tsp oil on medium heat. Add the onion and garlic and cook for 5-7 mins, stirring occasionally, until softened. Add the cumin and half the peri peri mixture to the pan. Cook for 2 mins, then add the stock. Simmer for 5 mins.
- Cut the courgettes into discs around 1cm thick. Add to the peri peri mixture bowl along with the whole tomatoes, pork, 2 tsp oil, and a pinch of sea salt and black pepper. Toss to evenly coat. Thread the meat and veg onto skewers, alternating between ingredients.
- Place the kebabs on a foil-lined baking tray. Place any remaining vegetables and pork onto the tray to roast alongside. Bake for 8-10 mins, turning regularly, until deep golden brown.
- Trim the green beans and cut into 2cm pieces. Add to the pan with the sauce and simmer for 3-4 mins, until cooked. Season lightly with sea salt and black pepper.
- Spoon the sauce and cooked rice onto serving plates. Top with the skewers.
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