Goan Pork Kebabs
Over a year ago
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Ingredients
- 4 wooden skewers, soaked in water for 30 minutes
- 200g pork, diced
- 2 tbsp. low fat thick yoghurt
- 2 tbsp Patak's Vindaloo paste
- 1 tbsp. red wine vinegar
- 100g pineapple, diced
- 100g red onion, diced
- 4 small fresh red chillies, for garnish
Accompaniment
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Description
Vindaloo is indigenous to Goa and these fiery pork kebabs combined with sweet pineapple make a perfect summer sizzler, served with a cooling Beetroot Salsa.
Method
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1
1. In bowl mix together the yoghurt, red wine vinegar and Patak’s Vindaloo Paste. Add the pork and coat well with the marinade. (For a more intense flavour, cover and refrigerate for two hours, or you can even leave it overnight.)
2. Thread a skewer with pineapple, red onion and pork, and repeat until the skewer is almost full. Finish with a whole red chilli, for garnish.
3. Place on a barbecue or under a hot grill, turning occasionally, for around 20 minutes or until the pork is cooked through.
Serve straight from the barbecue alongside our beautiful Beetroot Salsa.
Chef's Tips
Note: if you prefer a milder flavour, why not try using Patak’s Tikka Paste instead?
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