Pork loin skewers with tamarind

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.