Californian Pork Kebabs Recipe
Ingredients
| 500 g / 1 lb pork fillets, cut into 2 cm / 3/4 in cubes | ||
| 1 small pineapple, cut into 2 cm / 3/4 in cubes | ||
| PINEAPPLE MARINADE | ||
| Onion | 1 , chopped | |
| Garlic | 3 Clove (5gm), chopped | |
| Red chillies | 2 , dried | |
| Thyme | 2 Tablespoon, chopped | |
| Oregano | 2 Tablespoon, chopped | |
| Ground cumin | 2 Teaspoon | |
| Ground black pepper | 2 Teaspoon | |
| 1/3 cup / 90 mL / 3 fl oz lemon juice | ||
| 1/3 cup / 90 mL / 3 fl oz pineapple juice | ||
| Olive oil | 2 Tablespoon | |
Directions
1. To make marinade, place onion, garlic, chillies, thyme, oregano, cumin, black pepper, lemon juice, pineapple juice and oil into a food processor or blender and process until smooth.
2. Place pork in a glass or ceramic bowl, pour over marinade' and toss to combine. Cover and marinate at room temperature for 2 hours or in the refrigerator overnight.
3. Preheat barbecue to a medium heat. Drain pork well. Thread pork and pineapple, alternately, onto lightly oiled skewers. Place skewers on lightly oiled barbecue grill and cook, turning several times, for 5-8 minutes or until pork is tender and cooked through
2. Place pork in a glass or ceramic bowl, pour over marinade' and toss to combine. Cover and marinate at room temperature for 2 hours or in the refrigerator overnight.
3. Preheat barbecue to a medium heat. Drain pork well. Thread pork and pineapple, alternately, onto lightly oiled skewers. Place skewers on lightly oiled barbecue grill and cook, turning several times, for 5-8 minutes or until pork is tender and cooked through
Chef
