Serves 4

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.