Name: Curried pork and pineapple kebabs
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Cuisine: Braai
Ingredients: 600 g pork deboned, cubed; 1 pineapple peeled and diced; 1 onion wedges; 40 ml brown sugar; 1 red chilli chopped; lemon zest and juice; 1 fresh ginger thume size, peeled and grated; 10 ml curry powder; 50 ml oil; 250 ml couscous cooked

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Ingredients (10)

600 g	pork — deboned, cubed
1	pineapple — peeled and diced
1	onion — wedges
40 ml	brown sugar
1	red chilli — chopped
	lemon — zest and juice
1	fresh ginger — thume size, peeled and grated
10 ml	curry powder
50 ml	oil
250 ml	couscous — cooked

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Method:

Alternate the pork, pineapple and onion wedges on skewer sticks. Mix the brown sugar, chilli, lemon juice, rind and curry powder together and rub into the pork. Marinate for about 20 minutes.

Heat a heavy-bottomed frying pan, season the kebabs and fry a few at a time until both sides are golden brown and cooked through. Repeat until all the kebabs are cooked. Serve with couscous, rice or salad.

TIP Try braaiing the kebabs on the coals or grill in an oven.

Text and image: Home

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