JAMAICAN JERK PORK KEBABS Perfect for fall barbecues, but just as easily made in your kitchen on a c

Serves: 2 - Preparation time: 5 mins - Cooking time: 10 mins

Ingredients

1 small sweet potato

1 red pepper

1 large onion

350 g diced pork loin

1 small tin pineapple chunks

2 tbsp jerk sauce

Method

- Put four skewers in a bowl of water to soak for a few minutes (this is to stop them catching fire and burning the house down). Stick something heavy on top of them to make them sink,

- Cut the sweet potato into strips and put it in the microwave for three minutes to soften. Heat the grill or griddle pan. Chop the pepper and onion into large chunks.

- Assemble the kebabs by skewering pieces of pork, pineapple, pepper and onion, alternating as you go. Brush with the jerk sauce.

- Take the sweet potato out of the microwave and grill alongside the kebabs for roughly four minutes on each side. Baste the kebabs with the jerk sauce as you go. The kebabs are done when the vegetables are lightly charred and the pork is firm to the touch.

420 calories (Per serving) - 38g protein - 45g carbohydrates - 9g fat (2g saturated)

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