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
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.
The Sticky Plum & Soy Marinade is also a delicious option.
To trap the smokey flavour and speed up cooking cover the kebabs with a large 32 cm x 22 cm foil container. (See pic.)