Juicy pork kebabs and sweet potato are a great match and perfect for a BBQ. Ginger and garlic butter should go on anything and everything but paired with sweet potato it is unreal! You could also add some greens or your favourite pickles on the side.
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
skinless pork shoulder joint 800 g (diced)
harissa paste 1 tbsp
vinegar 1 tbsp
sweet potato 4
butter 60 g
ginger 30 g (grated)
garlic cloves 3 (grated)
chilli flakes 1 tsp
Method
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.
