BBQ Harissa Pork Kebab

Marinade the pork

• Cut the pork shoulder into big chunks and mix with the harissa paste, a splash of vinegar and a pinch of salt.
• If you can leave for 1-2 hours the vinegar will tenderise the meat and make it really delicious and soft.

Cook the sweet potato

• Light the BBQ.
• If having a BBQ pop the sweet potato away from the coals while lighting it will slowly bake while the coals are heating up around 30-40 mins. If your BBQ is quite small and you can't place the sweet potato away from the coals just wrap them in foil instead.

Make the ginger garlic butter

• Grate the ginger and garlic cloves.
• Melt the butter in a sauce pan, then add grated ginger and garlic and gently warm, then add the chilli flakes.
• Have a taste and add a pinch of salt if needed. Set aside.

Cook the pork kebabs

• Skewer up the pork and cook on the BBQ until caramelised all over and cooked through.

Plate Up

• Simply split the sweet potato in half, pop on a plate and spoon over the ginger garlic butter and serve with the pork kebab.