the best barbecue idea

Preparation: 10 minutes Marinating: overnight or at least 30 minutes Cooking: 10-12 minutes

INGREDIENTS

800kg pork shoulder, cut off the bone into even bite-size pieces, around 3cm x3cm 3 metal skewers 800g king prawns, shell tails left on 2 metal skewers 4 limes cut into halves 1 metal skewer For the pork marinade: 1 tbsp smooth peanut butter 2 generous glugs of sesame oil 2 generous glug of soy sauce 1 tsp chilli flakes For the garnishes: Juice of 2 limes plus zest Small bunch of coriander Half a bunch of mint 3 fresh keffir lime leaves, very finely sliced

INSTRUCT I ONS

Combine all marinade ingredients then evenly cover the pork and allow to marinate in the fridge for as long as your schedule allows – overnight is great.

When ready to cook, add the marinated pork to one set of skewers and the prawns to another. Give the prawns a generous squeeze of lime. Either barbecue or griddle the pork and prawns on an almost smoking hot skillet. Cook the pork for 3-4 minutes if barbecuing (around 6-8 minutes on the griddle). For the prawns, char until they are no longer translucent, around 2 minutes if barbecuing or 3-4 minutes on the griddle.

Stack the cut limes on another skewer or place flesh side down on the griddle and char for 1-2 minutes and serve alongside the pork and prawn skewers.

Serve the skewers with a good squeeze of lime juice, a scattering of kefir lime leaves, coriander and mint plus a generous helping of lime zest.