Goan Pork Kebabs

Ingredients test

• Pork loin, chunks
• 2 tbsp thick yogurt
• 1 tbsp red wine vinegar
• 2 tbsp Vindaloo Curry Paste
• Skewers
• Red chilli peppers, whole
• Pineapple, chunks
• Red onion, chunks

For the salsa

• 1 tbsp Brinjal Auburgine Pickle
• Juice of 1 lime
• Watercress, handful
• Beet chunks
• Cherry tomato chunks
• Onions, roughly chopped

For the kebabs

1. Put yogurt, red wine vinegar and curry paste into a bowl and stir. Add chunks of pork loin, stir and let sit overnight.
2. On a skewer, rotate with chilli peppers, pineapple chunks, pork, and red onion chunks.
3. Once the skewers are ready, grill for 5 minutes and then flip. Keep rotating until glazed.

For the salsa

1. For the salsa, mix together the Brinjal Auburgine Pickle and lime juice.
2. In a mixing bowl, put the watercress, beets, cherry tomatoes and onions. Stir in pickled marinade.

Ingredients