Goan Pork Kebabs

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperRed pepper

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.