Moroccan-Spiced Pork Kebabs

DSC_0022[1]This gorgeous recipe is pretty much from ‘Moro’ by Sam and Sam Clark (Pinchitos morunos).  I’d never thought of using pork fillets for kebabs, but they were perfect.

Take one pork fillet (500g) and cut in half lengthways.  Cut each piece into cubes (2-3 cm) and pop into a bowl.

Put a pinch of saffron into a cup with 2 tablespoons of boiling water and allow to infuse while you prepare the other spices.

Grind half a teaspoon each of coriander seeds, cumin seeds and fennel seeds.  Add 3-4 cloves of garlic, a ripped up bay leaf and half a teaspoon of salt and mush them all up together.  Add a dessertspoon of olive oil and a dessertspoon of red or white wine vinegar and mix.    It doesn’t need to be a smooth paste.

Pour the spice mix and the saffron-infused water over the pork, mix it together and leave it covered in the fridge for a minimum of two hours.

Thread the meat onto metal skewers and finish each one with a green chilli.  Cook on a hot barbecue until well charred and cooked through on each side.



Lamb Kebabs with Homemade Pitta Breads


Everywhere I go, I seem to be bumping into Paul Hollywood.  Not literally, of course.  But I know the answer before I even ask the question these days.  ‘Whose bread recipe is this, Andrea?’, ‘Where did you get your pitta bread recipe, Karine?’, ‘Who’s in the Sunday supplement this week, Mum?’  Answer:  Paul Hollywood!

Start by making the pitta breads, using the link to the recipe below:

Pitta Breads (Paul Hollywood’s recipe):


Kebabs (for 4)

Whoosh up an onion, 2 tablespoons olive oil, 4 cloves of garlic, 1 teaspoon coriander, 1 teaspoon cumin, 1 teaspoon cayenne pepper and 1 teaspoon dried mint.

Marinate 600g diced lamb in the sludgy mush for at least an hour.

Barbecue hot for about 5 minutes until slightly charred, then sprinkle with sea salt and pop into your pittas with hummous or tsatsiki (both recipes were in my second post), red onion and fresh coriander.


Kebabs adapted from Nigel Slater’s recipe: