serves
4
prep
30 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 8 skewers, soaked in water for a couple of hours or overnight
- 1 kg pork shoulder or neck, sinew and skin removed and cut into 2.5 cm dice
Marinade
- 60 ml lemon juice
- 30 ml olive oil
- 2 tsp dried oregano
- 2 tsp dried mint, plus extra to finish
- 1 tsp ground clove
- 1 tsp ground star anise
- 1½ tsp cumin
- 1 tsp flaked chilli
- 2 garlic cloves, crushed
Salad
- 3 garlic cloves, crushed
- 1 small red onion, half roughly chopped (60g net) and half thinly sliced (60g net)
- 2 tbsp olive oil
- 2 tsp white wine vinegar
- 6 Lebanese cucumbers, cut on an angle into ½ cm slices (600g net)
- 2 green peppers, cut into thin strips ½ cm thick (370g net)
- ½ tsp nigella seeds
- 15 g dill, roughly chopped
- 15 g mint, roughly chopped
Yoghurt sauce
- 1 zucchini (courgette), coarsely grated (200 g)
- 250 g Greek yoghurt
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 60 ml lemon juice
- 50 g unsalted butter
- salt
Marinating time 2 hours (or overnight).
You'll need to soak the skewers overnight to stop them from burning.
Instructions
Place all the ingredients for the marinade in a bowl with 1 teaspoon of salt. Mix well, pour over the pork and leave in the fridge, covered, for 2 hours or overnight.
Preheat the oven to 200°C.
Skewer the pork whilst heating up your ridged grill plate, making sure to ventilate your kitchen. Ideally you would use a barbecue to grill the pork but a chargrill plate works well.
Place the skewers in batches on the grill and cook for 5 minutes, turning so that all sides are nicely charred. Transfer to a large baking tray, 30 cm x 40 cm, and finish cooking in the oven for 20 minutes, until the meat is cooked through and tender.
To make the yoghurt sauce, mix the courgettes with ¼ teaspoon of salt and leave to drain for 5 minutes. Gently squeeze out the excess liquid and place in a medium bowl. Stir through the yoghurt, oil, garlic, lemon juice and ¾ of a teaspoon of salt. Place the butter in a small pan and cook on a medium heat until it bubbles, turns a light golden brown and has a nutty aroma. Remove from the heat, set aside for 5 minutes to cool and then stir into the yogurt. Sprinkle a little dried mint on top of the yoghurt and keep in the fridge until ready to use.
To make the salad, place the garlic, chopped onion, oil and vinegar in a pestle and mortar with ¾ teaspoon of salt. Crush to make a paste and set aside. Place the sliced onions in a large bowl with the cucumber, peppers, nigella seeds and the paste. Mix the dill and mint in just before serving.
Serve the skewers with the salad and yoghurt sauce.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
