SMOKEY BBQ PORK & PINEAPPLE SOSATIES

- METHOD -

Slice the pork into large cubes, drizzle over two tbsp of olive oil, dust liberally with the Cape Herb & Spice Smoky BBQ Braai Seasoning, toss through to cover and set aside to marinade for at least half an hour. Thread the pork, pineapple and vegetables onto skewers and place on the BBQ. Halfway through the cooking, start to paint it with marinade. To make the marinade: simply mix together 3 tbsp olive oil, 2 tbsp tomato sauce, 2 tbsp lemon juice, 1 tbsp honey, 2 tsp chopped rosemary, and 1 tbsp Cape Herb & Spice Smoky BBQ Braai Seasoning.

Cook’s tips:

If you are using metal skewers, brush them with oil before you thread on the meat. This will help to prevent it from sticking to the skewers once cooked. If you are using wooden skewers, soak them in water for half an hour first so they don’t burn on the braai.

In days gone by, the fashion was to cook pork well done. Times have moved on and these days the slightest touch of pink on pork is the way to go. With its higher fat content, pork neck steaks can handle a bit of overcooking, but this is especially important if you are working with a drier cut like pork fillet.

Quick ideas for your Cape Herb & Spice Smoky BBQ Braai Shaker Seasoning:

Add this seasoning to beef mince to make fabulous smoky burger patties for the braai.

Make an onion relish for your ‘boerie’ rolls or hot dogs by simply frying finely sliced onions in olive oil over a low heat with a generous sprinkling of this spice. Not only does it lend a smoky flavour, but the sugar content helps the onions to caramelize beautifully.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za