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Korma pork and veg skewers recipe

Korma pork and veg skewers recipe

16 ratings

East meets West in these summery pork kebabs with a warm, spicy kick. Easy to make midweek, but great for a weekend treat too. See method

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 643 calories / serving


  • 500g pack 12% fat pork mince
  • 75g korma curry paste
  • 15g fresh flat-leaf parsley, chopped
  • 1 courgette, thickly sliced
  • 2 red onions, cut into wedges
  • 2 tbsp vegetable oil
  • 3 baking potatoes (700g), sliced into thick matchsticks
  • 150g low-fat natural yogurt
  • ¼ cucumber, half grated, half peeled into ribbons
  • 1 small garlic clove, finely grated or chopped
  • 4 wholemeal pittas, toasted and split
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    6g 32%
  • Sugars

    14g 15%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 64.9g Protein 36.1g Fibre 10.4g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Mix the mince with the korma pasta and half the parsley and roll into 16 meatballs – wet your hands a little so it doesn't stick. Thread onto skewers with the courgette and onion wedges, brush with a little oil and transfer to a shallow baking tray. Roast for 30-35 mins until golden and cooked through.
  2. Meanwhile, toss the potatoes with the remaining oil; season. Spread out in a single layer over 2 lined baking trays and roast for 25-30 mins, stirring after 20 mins, until golden and tender.
  3. Mix the yogurt with the grated cucumber, garlic and half the remaining parsley; season to taste. Load the pittas with the meatballs, veg and cucumber ribbons. Drizzle over the yogurt and scatter over the remaining parsley, then serve with the potato chips.

See more Kebab recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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