Pork kebabs with garlic sauce
The garlic sauce in this recipe is nice and strong, I love garlic, but if you aren’t so keen or if you are a few hours away from going out on a first date then I would suggest halving the amount.
Any type of meat can be used for this particular recipe, just be sure that with chicken and pork that the meat is completely cooked through.
2 Small pork steaks, diced
2 tbsp. of Moroccan or Greek style spice mix
1 tbsp. olive oil
2 slices of white bread, crusts off
1 garlic clove, crushed
5 tbsp. olive oil
squeeze of lemon juice
Mix the pork with the oil and spices, leave to marinade in the fridge for at least 30 minutes but ideally as long as possible
Break the bread into small pieces and soak in a small bowl of warm water for 5 minutes. Drain well and squeeze out as much water as you can
Mix the garlic, a pinch of salt and the bread together to a smooth paste. Add the 5 tbsp. of oil slowly and finish with 2 tbsp. of water and a squeeze of lemon juice to create the sauce
Skewer the meat onto a wooden skewer and fry in a pan on a high heat until coloured and cooked through. Serve with the sauce and some warmed pitta breads