Pork kebabs

SERVES 6 PREPARATION: 40 MIN MARINATING: 4 HOURS OR OVERNIGHT COOKING: 20-30 MIN

MARINADE

juice and grated zest of 1 lemon

15ml (1T) olive oil

4 garlic cloves, crushed

60ml (¼c) plain yoghurt

15ml (1T) tomato paste

5ml (1t) each ground cumin, coriander, mustard and paprika

PORK

1kg deboned pork shoulder, rind removed and meat cubed (or 1kg goulash cubes) salt and pepper lemon slices (optional)

1 MARINADE Mix all the ingredients well.

2 PORK Pour the marinade over the meat and marinate for at least 4 hours but preferably overnight.

3 Remove the meat from the marinade, lightly pat dry and season with the salt and pepper.

4 Thread the meat cubes and lemon slices (if using) onto wooden or metal skewers. Fry in a griddle pan, braai over medium coals or grill in the oven until done but not dry – 20-30 minutes. Baste with the marinade from time to time during cooking.

TIP If you’re buying from a butcher, ask specifically for cubes of shoulder meat – it’s juicier and more tender.

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