Pork Kebabs

These kebabs are delicious. It is best to marinate the meat overnight so that it can firm up and in addition, become very easy to thread. We discovered that tenting the kebabs (we used a foil container) while grilling helps to cook the meat and trap the smoke which adds to the flavour. See technique pics at the end of the recipe.

YOU WILL NEED

  • 1 pork fillet (± 600 g) or 4 - 6 chicken breasts
  • olive oil
  • Ina Paarman’s Garlic & Herb Seasoning
  • 1 medium chilli, finely chopped
  • Ina Paarman’s Lemon Marinade

Vegetables

  • 1 - 2 yellow bell peppers
  • 100 g cherry tomatoes
  • 1 large red onion
  • 2 T (30 ml) olive oil
  • 1 t (5 ml) Ina Paarman’s Vegetable Spice
Method

Cut the pork fillets in half lengthways, then slice the halves across into 1 – 2 cm thick half-moon slices. Put meat into a bowl and toss with 3 T (45 ml) olive oil, 2 t (10 ml) Garlic & Herb Seasoning, chilli and ½ cup (125 ml) Lemon Marinade.

Toss to coat the meat really well.

Cover and marinate for at least 3 hours at room temperature or overnight in the fridge.

 

Prepare the Vegetables

Seed and core the peppers and cut into roughly 2 cm squares.

Leave the tomatoes whole.

Slice the onions from top to bottom into quarters and separate into “leaves”. This is the easiest way to skewer onions.

Place the prepared vegetables into a mixing bowl and toss with olive oil and Vegetable Spice.

 

Prepare the Kebabs

Start with a piece of pepper and thread the pork in between 2 pieces of onion, which will flavour the meat and supply some moisture. So here it goes: Pepper, onion, pork, onion, pepper, tomato, and so on.

Cook over medium heat or on a heated griddle pan or on the braai. Baste regularly with fresh Lemon Marinade and olive oil during cooking.

 

Variations

The Sticky Plum & Soy Marinade is also a delicious option.

Ina's Tip

To trap the smokey flavour and speed up cooking cover the kebabs with a large 32 cm x 22 cm foil container. (See pic.)

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