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
freshly ground pepper
600g OTWAY pork fillet, cut into 2.5cm cubes
lemon wedges, to serve
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.