Pork kebabs

Name: Pork kebabs
Yield: 0 serving
Cuisine: Braai
Ingredients: 4.00 pork schnitzels cubed; 250.00 g apricots dried; 440.00 g pineapple pieces; 2.00 orange juice only; 30.00 ml chutney fruit; 15.00 ml wholegrain mustard; 10.00 ml honey; 15.00 ml fresh lavender chopped; 15.00 ml fresh rosemary chopped; sea salt and freshly ground black pepper

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Pork

By Food24 November 03 2009

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Ingredients (10)

4.00	pork schnitzels — cubed
250.00 g	apricots — dried
440.00 g	pineapple — pieces
2.00	orange — juice only
30.00 ml	chutney — fruit
15.00 ml	wholegrain mustard
10.00 ml	honey
15.00 ml	fresh lavender — chopped
15.00 ml	fresh rosemary — chopped
	sea salt and freshly ground black pepper

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Method:

Thread the pork cubes on to skewers, alternating them with the apricots and pineapple pieces. Squeeze the oranges and mix the juice with the rest of the ingredients, except the salt and pepper. Pour into a plastic or glass bowl and marinate the kebabs in the mixture. Season the kebabs with salt and pepper just before braaiing over medium coals until just done. Baste regularly with the rest of the marinade during cooking.