Pork Shish Kebab - cooking recipe

Ingredients

2 None red onions, peeled and cut into thin wedges
4 None baby plum or cherry tomatoes
8 None thin slices (approx 80g) pork neck
150 g pitted large green olives
1 None lime, halved and juiced
1-2 tsp harissa paste
4 tbsp olive oil
None None ground coriander
None None ground cumin

Preparation

Alternate the meat, olives, onions and tomatoes and thread onto the skewers. For the marinade, mix the Harissa, oil and lime juice and season with cumin, coriander and salt. Brush a thin coating of marinade all over the skewers and refrigerate for 1 hour.
On a hot grill cook the skewers for 15 minutes turning regularly. Brush a little more marinade on as they cook. Serve with a crisp salad leaves and a rice or pasta salad.