Food

Moorish pork and red capsicum skewers with lemon mayonnaise

Dec 19 04:48pm

Prep Time	Cook Time	Serves
20 mins plus 1 hour refrigeration	6 minutes	6

Ingredients

2 Tbsp coriander seeds
1 Tbsp cumin
1 tsp smoked paprika
1 tsp saffron threads,
soaked in 2 Tbsp hot water
1 Tbsp ground black pepper
2 fresh bay leaves, finely sliced
2 large garlic cloves, crushed
2 Tbsp sea-salt flakes
50ml red wine vinegar
100ml olive oil
2 pork fillets, about 300g each,
cut into 2cm cubes
2 red capsicum, diced
Handful flat rocket leaves
6 pitas
SPICY PEAR RELISH
2 pears, peeled, cored and finely chopped
Juice of 1/2 lemon
1/2 bunch parsley, finely chopped
1 medium red onion, finely diced
1 garlic clove, finely chopped
3 green chillies, finely chopped
1 Tbsp red wine vinegar
Sea-salt flakes
Freshly ground black pepper
LEMON YOGHURT MAYONNAISE
1/2 cup plain yoghurt
1/2 cup thick mayonnaise
Juice of 1/2 lemon
1/2 tsp salt

These skewers need marinating and are best with a relish and a home-made yoghurt mayo, but the time spent will be worth it - believe us!

1 To make the marinade, pound all the spices, bay leaves, garlic and salt using a mortar and pestle. Add vinegar and oil. In a bowl, combine the marinade with the pork and capsicum. Alternate the meat with the capsicum on metal skewers and refrigerate on a tray for about 1 hour. Save remaining marinade. Take skewers from fridge half an hour before barbecuing.

2 Preheat the barbecue to medium hot and grill skewers for about 6 minutes, turning and basting with leftover marinade. Gently warm the pitas on the grill side. Serve each pita layered with a little rocket, a pork and pepper skewer and a dollop of Spicy pear relish and another of Lemon yoghurt mayonnaise.

3 To make Spicy pear relish: Combine all the ingredients in  a bowl and chill.

4 To make Lemon yoghurt mayonnaise: Combine all the ingredients in a bowl and chill.