Preparation time
over 2 hours
Cooking time
10 to 30 mins
Serves
Serves 4-6
Hairy Bikers recipes
From The Hairy Bikers' Northern Exposure
Ingredients
For the kebabs
- 1 tbsp olive or vegetable oil
- 100ml/3½fl oz white wine
- 1 tbsp cider vinegar
- 1 onion, sliced
- 4 large garlic cloves, crushed
- 3 bay leaves, crumbled
- 1 tsp paprika
- 4 cloves
- ¼ tsp cinnamon
- 1kg/2lb 4oz pork, cubed
For the sour cream dip
- 200g/7oz sour cream
- handful finely chopped dill
- handful finely chopped coriander
- handful finely chopped parsley
- 1 tsp cider vinegar
- pinch sugar
For the plum sauce
- 300g/10½oz ripe plums, stoned and diced
- 1 tbsp sugar
- 1 tsp cider vinegar
- 1 red chilli, seeds removed, chopped or 1 tsp ground chilli
- 2 tbsp finely chopped coriander
- 2 tbsp finely chopped dill
- salt and freshly ground black pepper
Method
Mix all the marinade ingredients together in a large bowl and add the pork. Make sure the pork is well covered, cover with clingfilm and transfer to the fridge. Leave to marinate for at least 3-4 hours or overnight.
Thread the meat onto 6 long metal skewers. Cook on a barbecue or very hot griddle pan for 5-6 minutes until cooked through.
For the sour cream dip, mix all of the ingredients together in a bowl.
For the plum sauce, cover the plums with water and simmer until the plums are soft. Strain, reserving 75ml/3fl oz of the cooking water,. Put the plums, reserved liquid, sugar, cider vinegar and chilli in a blender. Blend to form a smooth purée.
Sieve the plums, season with salt and pepper. Add more vinegar if needed. Stir in the dill and coriander.
Serve the kebabs alongside the two dips with a salad and flatbreads on the side.