UK BBQ Mag Winter 2016/2017 - Page 24


Spicy pork kebabs with flatbreads, raita & slaw

For the Pork Kebabs:

350-400g pork loin (cut up into 24 pieces)

1 red pepper & 1 yellow pepper, deseeded and chopped into chunks

1 onion, peeled and chopped

(cut the peppers & onions to similar size to the pork pieces)

Few leaves chopped coriander to garnish

For the Spicy Marinade:

2 cloves garlic finely chopped

Thumb size piece of ginger peeled and finely grated

1 red chilli de-seeded and finely chopped

1tbsp tomato puree, 1 tbsp soy sauce,

1tbsp sesame oil, 1 tsp runny honey

Half tsp dried coriander, Half tsp dried cumin

Half tsp garam masala, Salt and black pepper

Mix above ingredients together in a bowl and cover the pork in a dish. Cover and leave in the fridge for an hour (longer if possible).


250g strong white flour, 1tsp salt, 1tsp sugar

4g dried yeast (1 heaped tsp)

1.5tbsp olive oil & 250ml warm water

Mix ingredients. Knead for 5 mins. Prove for an hour. Divide into 4 balls. Roll out on a floured surface to about 18‚ÄĚdiameter. Layer with parchment paper to stop them sticking. Cook directly on the oiled grill. Bubbles will begin to appear on the top. Flip over and cook for a few seconds on the other side to colour.

Half thinly sliced fennel bulb, 1 grated carrot, 1 grated apple

Some finely sliced white and red cabbage

Handful of peanuts and sultanas

Mix in 4 tablespoons of mayonnaise,

1 tsp mustard, salt & pepper and squeeze of lemon juice

6 tablespoons natural yoghurt

Quarter cucumber, seeds scooped out and finely chopped

Handful of chopped mint or coriander

Squeeze of lemon juice, Salt & Black Pepper