- Slice the meat into thick pieces.
- Place all the ingredients for the marinade in a large zip seal plastic bag and mix well.
- Add the pork slices, mic well and seal the bag. Leave to marinate for at least 2 hours, more if you’ve used the shoulder. (You can leave overnight in the fridge).
- Take 2 or 3 skewers and thread the pork slices onto them, making one large kebab. Push the meat together tightly.
- Cook in the oven 220’C, 200’C Fan, Gas mark 6 for approximately 40 – 45 minutes.
- You can also cook on the BBQ turning frequently to prevent burning.
- When cooked thoroughly leave to rest for 10 minutes then pull the meat off and cut/shred.
- Great served piled on warmed flatbreads, shredded lettuce and a minted yogurt dip
Pork Shawarma Kebab
- Prep time 2 hrs
- Cook time 45 mins
- Serves 4
Ingredients
- 400g thick piece of pork shoulder, leg or loin.
Marinade:
- 2 tbsp olive oil
- 2 tbsp garlic puree
- 2 tbsp ginger puree
- 1 tbsp garam masala
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp chilli powder (mild or hot)
- Seasoning
- Juice ½ lemon
Method
These pork shawarma kebabs are perfect for the BBQ, or make a tasty midweek treat meal. Simply serve with warmed flatbreads or pittas and a minted yoghurt dip.