Columbia Honey Mustard Pork Kebabs
900g pork tenderloin
Vegetable oil, for brushing
1⁄4 teaspoon coarse sea salt
8 mini pitta breads
1 medium red onion, finely sliced in rings and lime wedges, to garnish |
For the marinade:
115ml yellow mustard
2 tablespoons white wine vinegar
3 tablespoons light runny honey
1⁄4 teaspoon cayenne pepper
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1. To make the marinade: combine all the ingredients in a medium bowl and stir to make a smooth sauce. Leave at room temperature until the pork is ready to marinate.
2. Cut the pork into 2cm cubes. Lay them in a large shallow dish, pour over the marinade and toss the meat until the surfaces are fully coated. Cover with clingfilm and refrigerate overnight.
3. When ready to grill, drain the pork and discard the marinade. Thread on to eight 20cm long metal skewers through the centre of each cube and brush the surfaces with oil.
4. Grill the pork over Direct High heat until fully cooked, 6 to 8 minutes, or 2 to 3 minutes each side. Sprinkle salt over the top.
5. Meanwhile, snip a thin layer off the top of each pitta bread so it will be easier to fill them. Divide them between four foil packages, or brush them with oil and place directly on the cooking grate and grill over Direct High heat for 4 minutes to warm them.
6. To serve, divide the meat from each skewer into two pitta breads. Place a few onion slices over the pork and garnish with lime wedges.
Thanks to Weber.eu
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