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Pork Kebabs with Sticky Marinade

 

4-6 Servings

  • 450 – 500 g pork cubes, cut from the leg, shoulder or thick rib (2,5 cm cubes work best, very small cubes will shrink too much during grilling)
  • 1 x bottle sticky rib marinade (available from any good supermarket)
  • 125 ml dried peaches or apricots (the “soft eating” type works best)
  • 2 – 3 onions, cut into quarters, or 8 – 10 small onions
  • lemon or bay leaves (optional)
  • button mushrooms and pieces of green or red pepper (optional)
  • salt and pepper for seasoning
  • wooden skewers, soaked in water for at least 20 minutes

If necessary, trim any fat on the pork cubes to a very thin layer. Place pork cubes in a glass or ceramic dish and pour sticky rib marinade over to cover the meat.

Stir through until all cubes are covered in marinade. Add peaches/apricots, onions, mushrooms and pepper pieces, if used.

Cover and marinate overnight or for at least 4 hours in the fridge.

Skewer pieces of pork alternately with onions, bay/lemon leaves and apricots, mushrooms and peppers onto the wooden skewers.

Grill over medium-hot coals, not smoking hot coals. Your end result will be much better and juicer if the pork kebabs are cooked slightly slowly, over a low heat. Very hot coals will give a dry end result and shrink the meat.

Grill only until done, not overcooked. It is done when the inside of the pork cubes is light grey or white (similar to chicken) but still juicy.

Baste frequently (using a kitchen brush) with any left-over marinade, and season with salt and pepper towards the end of the cooking period. Serve hot with crisp breadrolls, couscous salad or a fresh green mixed salad.

Pork kebabs can also be grilled very successfully in the oven.