Fruity Pork and Chilli Kebabs

Alternate between pieces of pork and whole green chillies to make these Tabasco<span class="trademark">&reg;</span> Habanero kebabs.

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy
250g pork fillet, chopped into 4cm cubes
1 red onion, cut into chunks
Approx 12 green chillies

For the marinade

2 tbsp olive oil
2 tbsp red wine
2 tbsp lemon juice
1 tbsp Tabasco&reg; Habanero or 2 tbsp Tabasco&reg; Original Red
1 tbsp runny honey
1 tbsp dried mint
1 tbsp dried oregano
4 cloves garlic, finely chopped
1 bay leaf, finely chopped or crumbled if dry
Salt and pepper to taste

Mix all the ingredients together in a bowl. Add the pork and stir until coated. Cover with clingfilm and refrigerate overnight or for 2-3 hours.

When ready to cook, lightly oil the skewers and skewer the meat, onion and chillies alternately.

Grill over a medium heat for 10 minutes, rotating every so often until a golden colour is achieved and the juices run clear.

Serve with pita bread and salad.

Recipe courtesy of Tabasco®

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