Spicy pork skewers with Moorish flavours



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Serves: 4


Prep: 30 mins + 8 hrs marinating


Cooking: 30 mins


  • 2 teaspoons ground cumin
  • 3 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon chilli flakes
  • 2 sprigs fresh thyme, leaves stripped
  • 2 garlic cloves
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 lemon, finely grated zest and juice
  • sea salt
  • freshly ground pepper
  • 600g OTWAY pork fillet, cut into 2.5cm cubes
  • lemon wedges, to serve

  • >


Step 1
Using a food processor or hand blender, blend the cumin, coriander, paprika, chilli, thyme leaves, garlic, olive oil, lemon zest and juice to form a smooth paste. Season with salt and pepper.

Step 2
In a bowl, add the paste and pork cubes, tossing to coat well. Cover and place in fridge for at least 2 hours to 8 hours, to marinate.

Step 3
Thread the pork on to skewers. Preheat a chargrill plate or barbecue grill over high heat. Cook skewers for 8 minutes, turning every 2 minutes, until browned and just cooked through. Serve straight away.

Note: if using bamboo skewers, soak in water 30 minutes before using.

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