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the Ingredients
Instructions
These sweet and spicy pork kebabs are marinated overnight to ensure that the meat is juicy and flavoursome.
Serve with fresh lime wedges and lightly toasted pitta.
Method:
- To make the marinade combine all the ingredients in a medium bowl and stir to make a smooth sauce. Leave at room temperature until the pork is ready to marinate.
- Cut the pork into 2cm cubes. Lay them in a large shallow dish, pour over the marinade and toss the meat until the surfaces are fully coated. Cover with cling film and refrigerate overnight.
- When ready to barbecue, drain the pork and discard the marinade. Using a Weber Original Kebab Set, thread pieces of pork onto the skewers and brush the surfaces with oil.
- Grill (direct method) the pork over high heat until fully cooked, 6 to 8 minutes, or 2 to 3 minutes each side. Sprinkle salt over the top.
- Meanwhile, snip a thin layer from the top of each pitta-bread so that it will be easier to fill them. Divide them between four foil packages, or brush with oil and place directly on the cooking grate and grill (direct method) over high heat for 4 minutes to warm them.
- To serve, divide the meat from each skewer into two pitta breads. Place a few onion slices over the pork and garnish with lime wedges.
© From Weber’s Sizzle and Swizzle by Scott Givot
- To make the marinade combine all the ingredients in a medium bowl and stir to make a smooth sauce. Leave at room temperature until the pork is ready to marinate.
- Cut the pork into 2cm cubes. Lay them in a large shallow dish, pour over the marinade and toss the meat until the surfaces are fully coated. Cover with cling film and refrigerate overnight.
- When ready to barbecue, drain the pork and discard the marinade. Using a Weber Original Kebab Set, thread pieces of pork onto the skewers and brush the surfaces with oil.
- Grill (direct method) the pork over high heat until fully cooked, 6 to 8 minutes, or 2 to 3 minutes each side. Sprinkle salt over the top.
- Meanwhile, snip a thin layer from the top of each pitta-bread so that it will be easier to fill them. Divide them between four foil packages, or brush with oil and place directly on the cooking grate and grill (direct method) over high heat for 4 minutes to warm them.
- To serve, divide the meat from each skewer into two pitta breads. Place a few onion slices over the pork and garnish with lime wedges.
In the kitchen:
At the barbecue:
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