SPICY CASHEW PORK KEBABS
Makes 5–6 servings 680g pork loin, cut into 2cm cubes 4tbsp red wine vinegar
3tbsp coconut milk 2tbsp coconut oil 1½tsp sesame oil Juice of 1 lime 2tbsp natural cashew butter ½tsp chilli flakes 1tbsp ginger, minced 2tsp garlic, minced 1tsp black sesame seeds 1tbsp chopped fresh coriander Zest of 1 lime
Combine the vinegar, coconut milk and oil, sesame oil, lime juice and cashew butter in a bowl and whisk. When smooth, add all the remaining ingredients except for the pork.
2 Add the pork cubes to the mixture and turn until coated. Cover the bowl and refrigerate for fix to eight hours. Remove the pork and thread on metal skewers. Let sit for 20 minutes.
3 Preheat the grill to medium-high, spray with oil, then grill the kebabs for 15 minutes or until the pork is cooked through.
NUTRITION (PER SERVING)
274 calories 27g protein 27g carbs 16g fat