PORK KEBABS WITH RED PEPPER PESTO
SERVES 4 Preparation time: 20 min Marinating time: 30 min Cooking time: 45- 50 min
5 ml ( 1 t) smoked or sweet paprika 5 ml ( 1 t) ground cumin 5 ml ( 1 t) dried oregano 5 ml ( 1 t) dried thyme 1 garlic clove, crushed 30 ml ( 2 T) lemon juice 80 ml ( ¹ / 3 c) olive oil 600- 800 g pork fillet, cubed
2 red peppers, seeded and quartered 90 ml ( 6 T) olive oil 100 g almonds, pumpkin or sunflower seeds, toasted handful of parsley 20 ml ( 4 t) lemon juice salt and freshly ground black pepper Preheat the oven to 230 ° C. 1 Kebabs Mix all the ingredients except the pork. Add the pork and mix well. Leave the meat to marinate for at least 30 minutes. 2 Pesto Arrange the peppers on a baking sheet and drizzle with 30 ml ( 2 T) of the oil. Roast for 30 minutes. Put the peppers in a plastic bag and leave to cool completely. Remove the skins and set aside.
■ Soak the kebab skewers in boiling water before using to prevent them burning while the meat is cooking. ■ Braai the kebabs over moderate to hot coals instead of roasting in the oven.
3 Thread the pork onto soaked kebab skewers ( see tip). Arrange the kebabs on a prepared baking sheet and grill for 15- 20 minutes or until done. 4 Pulse the red peppers in a food processor with the rest of the ingredients until smooth. Season with salt and pepper. 5 Spoon the pesto into a bowl and serve with the kebabs, rice and a green salad, if preferred.