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

1. In a bowl, combine garlic, 2 Tbsp. honey, olive oil and lemon myrtle, then whisk to combine.
2. Add pork and toss to coat, then refrigerate for 2 hrs.
3. Prepare yoghurt dressing by mixing Greek yoghurt, 1 Tbsp. honey and finger lime pearls then set aside.
4. In a fry-pan over med-high heat, cook pork for 3 mins a side in batches and set aside.
5. In the same fry-pan, grill pineapple pieces until a nice char forms, remove from pan and set aside.
6. Thread skewers with a piece of pork, mango cube, another piece of pork, pineapple cube and finish with a piece of pork.
7. Repeat until all kebabs are made.
8. Garnish with fresh coriander and yoghurt dressing.

https://sunporkfreshfoods.com.au/recipes/pork-native-fruit-skewers/