Makes 6
Be prepared for a burst of flavour! These zig-zag skewers are dead easy to cook (they don’t slip and slide on the skewers) and they cook through quickly and evenly. The marinade is outstanding.
Recipe Category

You will need

1 fresh pork fillet
Ina Paarman’s Garlic Pepper Seasoning
6 Rosa tomatoes
Ina Paarman’s Sticky Plum & Soy Marinade & Baste OR Honey & Soy Coat & Cook Sauce
3 T (45 ml) plain yoghurt
bamboo or wooden skewers, pre-soaked in water
fresh rocket leaves
6 hot dog rolls (optional)

Ina’s Tip
To toast buns

Butter the cut sides of the buns and then toast, cut sides down, on the braai.


Freeze the pork fillet, flat and straight until very firm around the edges. ± 1 hour.
Remove pork from the freezer and slice lengthways in half. Turn flat sides down on cutting board and slice into thin lengthways strips.
Season pork strips with Garlic Pepper Seasoning. Zig-zag strips onto skewers, finish each kebab off with a tomato. Arrange skewers in a single layer on a flat plate.
Decant the Honey & Soy Sauce into a small bowl. Stir in the yoghurt and spoon over kebabs to spread sauce evenly over meat. Cover and refrigerate.
Marinate for 6 hours or overnight.
Braai over medium heat, regularly turn and baste with remaining marinade until browned. Serve on a bed of rocket or in toasted hot dog buns with rocket.