Pork kebabs

Name: Pork kebabs
Yield: 8 servings
Cuisine: Braai
Ingredients: 700.00 g pork deboned leg, cubed; 4.00 bacon rindless rashers, halved, rolled up; 1.00 red pepper deseeded and chopped; 16.00 cherry tomatoes deseeded, quartered; 16.00 pickling onions; sea salt and freshly ground black pepper; 60.00 ml soy sauce; 30.00 ml honey; 60.00 ml sherry medium; 5.00 ml cinnamon ground; freshly ground black pepper to taste; 2.00 ml cloves ground; 1.00 garlic cloves, crushed; 60.00 ml rooibos tea

8 servings

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Pork

By Food24 November 03 2009

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Ingredients (14)

700.00 g	pork — deboned leg, cubed
4.00	bacon — rindless rashers, halved, rolled up
1.00	red pepper — deseeded and chopped
16.00	cherry tomatoes — deseeded, quartered
16.00	pickling onions
	sea salt and freshly ground black pepper

TASTY MARINADE

60.00 ml	soy sauce
30.00 ml	honey
60.00 ml	sherry — medium
5.00 ml	cinnamon — ground
	freshly ground black pepper — to taste
2.00 ml	cloves — ground
1.00	garlic — cloves, crushed
60.00 ml	rooibos — tea

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Method:

1. Mix marinade ingredients and marinate meat for 4 to 5 hours.
2. Remove the meat from the marinade, dry with kitchen paper and thread the meat cubes, bacon rolls and vegetables alternately onto meat skewers.
3. Grill the kebabs over moderate coals for approximately 15 minutes, basting them regularly with marinade.
4. Season the kebabs with salt and pepper and serve immediately.