The other day I had the biggest urge to eat something from the bbq. The only problem was that I didn't have anything to light the bbq with, plus the shameful fact that I am not handy with a bbq at all. That's a job I'll gladly leave to Hans.
I wanted something light, yet gutsy enough to jazz up the bulgur salad I was planning on serving. These awesome pork skewers were simply grilled on the stovetop and then finished off in the oven. Hardly bbq, but definitely tasty. You'll want to marinate the meat well in advance. Make sure you really use your fingers to rub the marinade into the meat. I'm also giving you the recipe for the bulgur salad to serve along with these succulent babies.
550g pork shoulder cubed or cut in thick strips
1 tbsp dried oregano
1 tsp whole pink peppercorns
juice of 1/2 a lemon
1 1/2 tbsp chilli oil
salt, to taste
Put all of the ingredients in a bowl. Rub the marinade into the meat using your hands. Allow to marinate for 3-5 hours or overnight.
Preheat oven to 220C.
Thread the meat through skewers.
Grill the meat in a grill pan for about 10 minutes. Transfer to an ovenproof dish and allow to cook in the oven for another 10 minutes. Serve with slices of lemon.
10 tbsps bulgur
salt and pepper
200 ml hot water
few handfuls cherry tomatoes, quartered
3-4 tbsps capers
extra virgin olive oil
Put the bulgur in a bowl with a fitted lid. Season with salt and pepper. Pour the water over the bulgur and place the lid on. Allow to soften for about 10 minutes. Loosen the bulgur with a fork.
Add the rest of the ingredients, stir well and refrigerate.