These delicious, smoky, pork kebabs can be prepared in advance and then popped on the barbecue or under the grill when you want them.
Be careful not to overcook them. Pork fillet is lean and can become dry quickly so keep a close eye on them.
You will need:
Pork fillet (I used one small pork fillet around 500g) which made 4 big skewers
2 cloves of garlic squished to a purée with half a teaspoon of sea salt
A teaspoon of cumin, coriander and fennel seeds ground to a powder
A teaspoon of smoked paprika (go gently if you have the fiery hot sort. Mine is the mild but very smoky form)
A teaspoon of dried oregano
A couple of teaspoons of lemon juice
2 tablespoons of olive oil
Method:
Cut your pork fillet into even sized chunks and pop in a bowl.
Add the squished garlic purée, ground spices, oregano, lemon juice, olive oil, smoked paprika. Season with a little more salt and pepper and massage into the pork chunks. (You can do this well in advance or the day before).
Thread onto skewers and cook over a high heat for about 5 minutes. In my picture you’ll see that I interspersed the pork with pieces of red pepper and onion. Don’t do this!! The pepper and onion takes longer to cook than the pork. I know because my first skewers were over cooked. Lesson learnt. If you want to serve a skewer of vegetables alongside, cook them separately.
Packed full of flavour they are perfect summer fare. Bon appetit!
We served Jean-Francois Merieau’s juicy 2018 Touraine Gamay alongside. We’re absolutely loving this wine at the moment and are serving it lightly chilled.
