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Pork Skewers with Tomato & Kiwi Salsa

 

 from Jane's Parish Cook Book

 

Pork fillet about 450g

2 tsp cumin

250 ml Greek yoghurt

zest & juice of 1 lime

2 cloves garlic finely chopped

2 tbsp olive oil

salt and pepper

16 wooden skewers

 

Salsa

1 red onion, finely chopped

1 red chilli, finely chopped

8 radishes, sliced

1 kiwi fruit, peeled & diced

1 punnet cherry tomatoes, halved

1 small bunch coriander, chopped

zest & juice of 1 lime

1 avocado, peeled & diced

 

  1. Trim pork fillet and cut length into 16 thin strips.  Then, with a steak hammer or the end of a rolling pin, bash each strip to flatten it.
  2. Beat ½ the yoghurt with the lime zest & juice, garlic, ½ the cumin, 1 tbsp olive oil and seasoning.  Toss the pork in the mixture and leave to marinate in the fridge, overnight if you can but for at least an hour.
  3. Before you cook the meat, make the salsa. Mix together all the ingredients except the avocado and half of the coriander.
  4. Put the wooden skewers into water to soak for 10 minutes
  5. Light the grill (or barbeque).  Thread the meat on to the skewers and grill for about 5 minutes each side.
  6. While meat is grilling, mix the remaining coriander & cumin with the yoghurt.  Season with salt and pepper.  Add the avocado.
  7. Serve with rice, the salsa and the yoghurt.