Pork loin skewers with tamarind
250 ml (1 c) orange juice
125 ml (½ c) grapefruit juice
80 ml (¹⁄₃ c) finely chopped onion 30 ml (2 T) chopped fresh oregano 30 ml (2 T) apple cider vinegar 4 garlic cloves, crushed
45 ml (3 T) brown sugar
80 ml (¹⁄₃ c) chopped fresh coriander 5 ml (1 t) fennel seeds
60 ml (¼ c) olive oil
1 kg pork neck or leg, cubed
2-3 lemons, cut into wedges a few pickling onions, peeled salt and pepper
MAKES 10-12 KEBABS Preparation
10 min Marinating Overnight Braaiing 25 min
1 Marinade Mix all the ingredients.
2 Meat Thread the meat, lemon wedges and onions onto kebab skewers. Pour the marinade over and marinate overnight.
3 Season with salt and pepper and braai over moderate coals until just done, about 25 minutes.
4 Reduce the remaining marinade and serve with the kebabs.