Pork & Native Fruit Skewers
These native spiced skewers are a fresh twist of flavours and easy to make!
30 mins + 2 hr marinade
Capable Cooks
2
What you’ll need
INGREDIENTS
- 300g SunPork Fresh Foods Sirloin, cubed
- 2 garlic cloves, crushed
- 3 Tbsp. honey
- 2 Tbsp. olive oil
- 1 tsp. dried lemon myrtle
- 100g Greek yoghurt
- 2 finger limes, pearls
- 1 pineapple, cut into cubes
- 2 mangos, cut into cubes
- 3 sprigs coriander leaves, chopped
- 120g rocket, to serve
- 1 finger lime, to serve
How to make it
- In a bowl, combine garlic, 2 Tbsp. honey, olive oil and lemon myrtle, then whisk to combine.
- Add pork and toss to coat, then refrigerate for 2 hrs.
- Prepare yoghurt dressing by mixing Greek yoghurt, 1 Tbsp. honey and finger lime pearls then set aside.
- In a fry-pan over med-high heat, cook pork for 3 mins a side in batches and set aside.
- In the same fry-pan, grill pineapple pieces until a nice char forms, remove from pan and set aside.
- Thread skewers with a piece of pork, mango cube, another piece of pork, pineapple cube and finish with a piece of pork.
- Repeat until all kebabs are made.
- Garnish with fresh coriander and yoghurt dressing.
