Tender with subtle spicing and cooked on a rotisserie BBQ, this dish is heavenly.
Adding spices to any dish is exciting. The trick however, is to choose the correct spices and in the right measures, so that the flavour of your meat is not drowned, but enhanced. Also, cooking the kebabs on a rotisserie BBQ will keep them moist and tender.
With this recipe you can intensify the flavour of your spices, not by adding more of them, but by leaving them to mature in a refrigerator for at least two hours. Leaving the marinade overnight will maximise the intensity of the spices. It is always a case of experimenting. Everyone’s tastes are different and after a couple of BBQ’s, you will have arrived at your favoured level for spices.
The addition of pineapple and red onion make a wonderful compliment to the pork. Try serving this dish with our Spinach and Orange salad for a thoroughly refreshing and delicate meal that is so full of distinct, yet complimentary flavours.
200g diced pork loin, cut into 3 cm cubes
100g red onion, thickly sliced
100g fresh pineapple
2 tbsp low fat, thick yoghurt
1 tbsp red wine vinegar
1 tsp garam masala
1 tsp chilli powder
½ tsp ground cumin
4 x Potato pieces to prevent food sinning on the skewer
Method: (Serves 2) Preparation time 20 minutes. Cooking time: 10 minutes
Cut the pork into 3 cm cubes.
Cut the pineapple into 2 cm x 3 cm slices
Cut the red onion into 3 cm chunks of 3 to 4 layers
For the marinade:
Place the yoghurt, vinegar and spices together in a bowl and mix thoroughly.
Place the pork in the marinade and cover each piece. (leave in a refrigerator for at least two hours to intensify the flavour).
Place a piece of potato on your kebab skewer (pierce through the potato skin) and then load the skewers with pork, pineapple and red onion alternately. Put another piece of potato at the other end of the skewer.
Gently squeeze the potatoes towards the centre. (This prevents food spinning on the skewer)
Cook on your rotisserie kebab for 10 minutes. If you do not have a kebab rotisserie, turn the kebabs every minute to prevent burning.