Pork loin skew­ers with ta­marind

YOU Best Recipes: Braai - - Contents -

MARI­NADE

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

MEAT

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.

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