Pork satay with chimichurri and roasted vegetables
Short on time to cook dinner? These chimichurri pork satays with roasted vegetables are perfect for a great supper. Opt for ready-to-cook meats, such as flank steaks.
Ingredients
- 2 Olymel chimichurri pork bavette steaks (350g each)
- 2 courgettes cut into half-moons
- 16 cherry tomatoes
- 1 large red onion, cut into quarters
- Salt and pepper to taste
Steps
- Cut the flank steaks into strips against the grain of the meat.
- Thread the pork strips onto small skewers, making them undulate.
- Preheat the air fryer to 205°C (400°F).
- Oil the air fryer basket, then add the zucchini, tomatoes, and red onion. Spray with oil, then season with salt and pepper. Cook for 12 to 15 minutes. Keep warm on a plate.
- Place the skewers in the air fryer basket. Cook for 10 to 12 minutes at 205°C (400°F), turning the skewers halfway through cooking.
- Serve the kebabs with the roasted vegetables.
