Indian-style pork kebab

Serves : 4

Preparation time: 20 minutes

Cooking Time: 15 minutes

Ingredients

Marinade

• 60 ml (4 tablespoons) sun-dried tomatoes
• 2 limes, juice removed
• 2 garlic cloves, chopped
• 30 ml (2 tbsp.) ginger, chopped
• 15 ml (1 tbsp.) turmeric
• 60 ml (4 tbsp.) Gara Masala blend
• Cayenne pepper, to taste
• 15 ml (1 tbsp.) honey
• 30 ml (2 tbsp.) white vinegar
• 250 ml (1 cup) plain, gelatin-free yogurt
• Salt and pepper to taste
• 2 Québec pork tenderloins, coarsely cubed
• 16 cherry tomatoes
• 1 onion, large chunks

Accompaniment

• 250 ml (1 cup) coconut milk
• 1 onion, thinly sliced
• 2 garlic cloves, chopped
• 30 ml (2 tbsp.) ginger, chopped
• 500 ml (2 cups) chickpeas
• 2.5 l (10 cups) spinach leaves
• 125 ml (½ cup) cashews, roasted
• Salt and pepper to taste

 

Preparation

1. In the bowl of a food processor, puree the sun-dried tomatoes, lime juice, garlic, ginger, turmeric, Gara Masala, chilli, honey and vinegar.
2. Once pureed, add the yogurt to the mixture. Check the seasoning.
3. Add the pork cubes to the prepared marinade and marinate for 12 hours.
4. Preheat barbecue to maximum.
5. Skewer the pork cubes, alternating with tomato cubes and onion pieces.
6. Grill the skewers for 2 minutes on each side, then continue cooking indirectly, with the lid closed, for 8 minutes.
7. Mix the coconut milk, onion, garlic, ginger, chickpeas and some of the spinach leaves in a barbecue-safe casserole or casserole dish.
8. Place the dish on the barbecue grill and heat for a few minutes, gradually adding the spinach until it falls away and leaves room in the dish.
9. Add the cashews and season with salt and pepper. Check the seasoning.
10. Serve the kebabs with rice and spinach in coconut milk.