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.
Smoky Pork Kebabs, Parsley Rice & Green Beans
Every night can feel like BBQ night with these smoky kebabs. Made from tender, British free-range pork, griddled onions and succulent peppers. Serve alongside fluffy brown rice, studded with fresh parsley leaves, to soak up all that flavour.
Prep in 10
High protein
1/3 daily fibre
Serving size
Ingredients
- 2 tsp dried oregano (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 onion (use half)
- 4 skewers
- 1 pepper (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 unwaxed lemon (use a quarter)
- 2 tsp smoked paprika (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 160g green beans (use half)
- 1 free-range pork loin
Nutritional Information
Calories: 635
Protein: 40g
Carbs: 48g
Fat: 31g
Ingredients
- 1 pepper
- 2 free-range pork loins
- 1 unwaxed lemon
- 4 skewers
- 2 tsp dried oregano
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g brown rice (brown rice (100%))
- 160g green beans
- 2 tsp smoked paprika
Nutritional Information
Calories: 609
Protein: 40g
Carbs: 51g
Fat: 27g
Smoky Pork Kebabs, Parsley Rice & Green Beans
Every night can feel like BBQ night with these smoky kebabs. Made from tender, British free-range pork, griddled onions and succulent peppers. Serve alongside fluffy brown rice, studded with fresh parsley leaves, to soak up all that flavour.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked. Trim the green beans, then add to the pan in the final 2-3 mins of cooking. Drain altogether, then return to the pan and set aside.
- Cut the onion and pepper into bite-sized pieces. Roughly chop the parsley. Trim the fat from the pork and discard. Cut the pork into bite-sized pieces.
- Make the marinade; in a small bowl, mix together the sundried tomato paste, oregano, paprika, 1 tsp oil, a pinch of sea salt and black pepper. Make the dressing; in a small bowl combine half the marinade with 2 tbsp water (1 tbsp for 1 person). Coat the pork with the remaining marinade.
- Preheat a griddle or frying pan on medium-high heat. Thread the pepper, onion and pork onto the skewers. Add the skewers and cook for 13-15 mins, turning occasionally, until golden brown and cooked through.
- Stir the parsley through the green beans and rice, then serve alongside the smoky pork kebabs. Spoon over the drizzle and squeeze over the juice from the lemon (to taste).
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