These tasty pork skewers are topped with a vibrant fresh mint relish, which I also use on lamb, chicken and fish. I served them with chopped tomatoes drizzled with tahini.
Serves: 4
INGREDIENTS
1 tablespoon sesame seeds
2 teaspoons ground cumin
1 teaspoon each ground coriander and ground fennel
¼-½ teaspoon chilli flakes
3 tablespoons olive oil
1 tablespoon tamari soy sauce
1 tablespoon mirin
2 cloves garlic, crushed
1 teaspoon sea salt
700 grams pork steaks, fat trimmed and sliced thinly against the grain
To serve
Mint Relish (see recipe below)
thick plain yoghurt
lime cheeks
Equipment
12 long metal skewers or wooden skewers soaked in water for 20 minutes prior to use
Mint Relish
1 cup mint leaves, finely chopped
2 teaspoons caster sugar
2 tablespoons apple cider or white wine vinegar
3 tablespoons olive oil
1 teaspoon sea salt
METHOD
Place the sesame seeds and all the spices in a small sauté pan over a low heat for a few minutes until they smell toasty and fragrant. Tip into a large bowl.
Add all the remaining ingredients except the pork and stir together.
Add the pork and mix to coat all the meat in the spiced oil. Leave for 15 minutes or cover and chill for up to 24 hours.
To cook: Thread the pork onto the skewers. Heat a ridged grill or a large sauté pan until hot and cook the skewers for about 2 minutes each side or until just cooked. Don’t over-cook or they will be dry.
Transfer to a platter and spoon over some of the relish, serving the rest separately. Serve with yoghurt and lime cheeks.
Mint Relish: Stir all the ingredients together in a bowl. Makes ½ cup
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeSpiced Salmon and Zucchini Skewers with Chimichurri
Article by Claire Aldous
RecipePork and Red Capsicum Skewers with Crushed White Beans and Feta
Article by Claire Aldous
RecipePork and Bacon Braciole Skewers
Article by Claire Aldous
RecipeSpiced Pork Kebabs with Sweetcorn and Green Bean Salad
Article by Claire Aldous
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.