PORK KEBABS WITH GRILLED PINEAPPLE & CHIMICHURRI
SERVES 4 PREP 35 MINS COOK 20 MINS
• 650g pork medallions
• 200g streaky bacon slices
• 2 small red capsicums
• 25g peri-peri rub (or 3 tbsp peri-peri sauce)
• 1 garlic clove, crushed
• 2 tbsp olive oil
• 800g pineapple, peeled
• 2 medium red onions
CHIMICHURRI
• ½ cup firmly packed flat-leaf parsley
• ¼ cup olive oil
• ½ cup firmly packed coriander leaves and stems
• 2 tsp red-wine vinegar
• 2 tbsp orange juice
• ½ tsp chilli flakes
1 CHIMICHURRI Combine all ingredients, except chilli, in a food processor and blend until smooth. Stir through chilli if using. Set aside.
2 Cut pork, bacon and capsicum into 3-4cm pieces. Place pork in a bowl. Add rub, garlic and oil, stirring until coated well.
Soak 8 x 16cm wooden skewers in water for
