Peri Peri Pork Kebabs with Spicy Red Rice

Serving size

1 person 2 people 4 people

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)

Allergens

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	69Kcal	640Kcal
	289kJ	2677kJ
Fat	2.2g	20g
of which saturates	0.5g	4.6g
Carbohydrates	7g	67g
of which sugars	2.1g	19g
Protein	5.3g	49g
Salt	0.27g	2.5g
Fibre	1.3g	12g

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)

Allergens

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	86Kcal	602Kcal
	361kJ	2517kJ
Fat	2.8g	20g
of which saturates	0.6g	4.4g
Carbohydrates	9g	62g
of which sugars	2.2g	15g
Protein	6.6g	46g
Salt	0.36g	2.5g
Fibre	1.5g	10g

Back

Prep in 10 High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Peri Peri Pork Kebabs with Spicy Red Rice

Prep time: 0 mins

Total time: 40 mins

Cuisine: South African

Food group: Pork

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.

Cooking Instructions

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.

Check out the latest recommended times in our Cooking Guidelines.

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.