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Apple and Pork Kebabs with Scented Indian Spices
- olive oil for frying
- 4 large pre-soaked wooden skewers
- 1kg boneless pork neck, cubed (bite size)
- 1 cup (250 ml) plain yoghurt
- 1 tablespoon (15 ml) ground coriander
- 1 teaspoon (5 ml) ground turmeric
- 1 large green chilli, finely chopped
- 1 teaspoon (5 ml) ground cumin
- 3 cloves garlic, crushed or finely grated
- 1 tablespoon (15 ml) ginger, finely grated
- 2 tablespoons (30 ml) fresh coriander, chopped
- 1 teaspoon (5 ml) salt
- 2 teaspoons (10 ml) finely grated lemon zest
- 3 large apples, skin on, cubed and rubbed with fresh lemon juice
- Preheat Oven 180°C
- Place the pork in a glass bowl. Add all the remaining ingredients, give it a good stir to coat the pork cubes all over. Cover and marinate for 5 hours in the fridge.
- Thread pork and apple chunks alternatively onto skewer. Heat oil in a non-stick frying pan and fry the kebabs in batches – 2 minutes per side. Pack onto an oven tray and cook for another 5 minutes at 180 C. Remove and let the pork rest before serving.
- Serve on a pile of caraway apple slaw with orange dressing (optional).
© Jenny Morris