Smokey Pork Skewers with Herb Sauce
Ingredients
- 750g pork fillet
- 2 Teaspoon ground cumin
- 2 Teaspoon smoked paprika
- 1 Teaspoon finely grated lemon zest
- 1 Tablespoon brown sugar
- Chargrilled lemon halves, to serve
Herb Sauce
- 3 long green onions, roughly chopped
- 1 cup picked flat-leaf parsley leaves, plus extra sprigs to serve
- 3 cloves garlic, chopped
- 2 Tablespoon picked oregano leave, plus extra sprigs to serve
- ½ cup olive oil
- 1 Tablespoon red wine vinegar
- You will need 10 x 20cm long metal skewers.
Method
For the herb sauce, in a small food processor combine onion, parsley, garlic and oregano. Pulse until finely chopped. Add oil and red wine vinegar. Pulse until just combined (don’t over process as you want the sauce to be chunky). Transfer to a bowl, season with salt and pepper. Refrigerate, covered, until needed.
In a small bowl combine, cumin, paprika, lemon zest and brown sugar. Season with salt and pepper. Cut pork into 3cm cubes and toss in a large bowl with paprika mixture. Chill, covered, 15 minutes to marinate.
Thread pork pieces onto metal skewers (approx. 4 pieces per skewer) and transfer to a tray.
Preheat a barbecue or chargrill pan on high. Grill skewers, 8 minutes, turning, until cooked through. You may need to cook in batches depending on the size of your chargrill pan.
- Serve skewers drizzled with herb sauce, accompanied with chargrilled lemon halves and extra parsley and oregano sprigs.
Notes
If using wooden skewers, soak in water for 15 minutes before using, this helps the skewers not catch during cooking
Australian Pork
