- 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
Prep: 30 mins + 8 hrs marinating
Cooking: 30 mins
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.
You might also want to try
Let's keep in touch
Sign up to the Otway Pork Newsletter to stay up to date with new product releases, latest news and great recipes.