- Mix together the olive oil and harissa paste. Add the cubes of meat and smear with the paste mixture. Leave to marinate for 30 minutes, covered and in the fridge.
- Thread the pork cubes and peppers onto pre-soaked wooden skewers.
- Place under a preheated grill or on the BBQ and cook for 10-15 minutes until the meat is cooked through and browned, turning occasionally.
- To make the autumn fruits relish, heat the oil in a small pan, add the onion and cook slowly until softened. Add the remaining ingredients and cook for a further 5-10 minutes, stirring occasionally.
- Serve with jacket potatoes topped with butter and a large dollop of fruity relish and steamed corn on the cob.
Spiced pork kebabs with autumn fruits relish
- Prep time 5 mins
- Cook time 20 mins
- Serves 2
Ingredients
- 450g pork leg or shoulder steaks, cubed
- 2 tbsp olive oil
- 1 tbsp harissa paste
- 4-6 mini mixed coloured peppers, de-seeded and cut into chunks
- 1 small courgette, cut into wedges
- wooden skewers, soaked in water for half an hour
For the autumn fruits relish:
- 1 tsp oil
- 1 red onion, peeled and finely sliced
- 1 pear, peeled, cored and sliced
- 2 tbsp red cherry jam or similar red jam
- 30ml (2 tbsp) water
- 150g blackberries, fresh or frozen
- a pinch of chilli powder
- a handful of redcurrants (optional)
Method
Spicy and tender pork kebabs with a sweet and tangy fruit relish, served with jacket potatoes and corn. A cozy and flavorful meal. This recipe makes 6 skewers.