Brazilian pork skewers with lime & garlic

Photography by Geoff Lung

Thread, cook, then devour these succulent citrus-infused pork kebabs.

Cooking Time

30 minutes

Ingredients (serves 4)

• Garlic cloves, crushed
• 1/2 tsp sea salt
• 2 tsp ground coriander
• 2 tbs fresh lime juice
• 1 tsp finely grated lime rind
• 1 1/2 tbs olive oil
• 500g pork loin steaks, cut into 2cm pieces
• 400g can red kidney beans, rinsed, drained
• 250g punnet cherry tomatoes, halved
• 4 shallots, trimmed, thinly sliced
• 2 tbs chopped fresh continental parsley
• 2 tsp red wine vinegar
• 2 red onions, halved, cut into wedges
• Olive oil spray

Method

1. Place the garlic and salt in a mortar and pound with a pestle until a smooth paste forms. Add coriander, lime juice, lime rind and 1 tablespoon of the oil and stir to combine. Transfer to a glass or ceramic dish. Add the pork and turn to coat. Cover with plastic wrap. Set aside for 10 minutes to marinate.

2. Meanwhile, place the beans, tomato, shallot, parsley, vinegar and remaining oil in a bowl. Toss to combine. Season with salt and pepper.

3. Thread the pork and onion onto skewers. Preheat a barbecue grill or chargrill on high. Spray the skewers with oil. Cook, turning occasionally, for 6-8 minutes or until lightly charred and cooked to your liking. Serve with the tomato salad.

Notes

• A zingy tomato and kidney bean salad is ideal with pork and sweet onions.