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Spiced pork kebabs

Method

  • Pound the chillies, garlic, salt and cumin, fennel and coriander seeds using a mortar and pestle (or in a food processor). Then add the chopped parsley and marjoram. Pound again and add ¼ cup oil and the vinegar.
  • Transfer the mixture to a large bowl and mix well, adding more oil if needed. Then toss in the pork until well coated, cover with plastic wrap and refrigerate for at least 3-4 hours, turning now and again.
  • When ready, alternately place the pork, red onion and capsicum on metal skewers. Then cook on a lightly oiled preheated grill or BBQ, turning once or twice and brushing with the marinade as you do so.
  • Serve with your favourite vegie dish on the side.

Ingredients

  • 2 small red chillies, seeded & chopped
  • 2 garlic cloves, crushed
  • 1 tspn sea salt flakes
  • 1 heaped tspn each cumin seeds, fennel seeds & coriander seeds 
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh marjoram (or oregano)
  • olive oil
  • 2 tbsp red wine vinegar
  • 2-3 pork fillets, trimmed of all fat & sinew & cubed
  • 1-2 red onions, cut into chunks
  • 1-2 red capsicums, cored, seeded & cut into chunks
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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