- 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
Spicy pork skewers with Moorish flavours
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.
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.
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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