Made with AI
Spicy Pork & Eggplant Sage Skewers
Ingredients
- pork hocks (cooked, cubed)400 g
- eggplant250 g
- cherry tomatoes100 g
- leek1 medium (about 89g)
- garlic2 cloves (about 6g)
- hot pepper1 medium (about 15g)
- cayenne pepper1 tsp (about 2g)
- Robertsons Spicy Barbecue Spice1 tbsp (about 8g)
- sage (chopped)2 tbsp (about 4g)
- olive oil2 tbsp (about 28g)
- spring onion2 tbsp (about 12g)
- marigold petals (for garnish)1 tbsp (about 2g)
- salt1 tsp (about 6g)
Instructions
- 1
Preheat your grill or broiler to medium-high heat.
- 2
Cut the cooked pork hocks into 2-3 cm cubes if not already done.
- 3
Slice the eggplant into 2-3 cm cubes. Halve the cherry tomatoes. Slice the leek into 1 cm rounds. Mince the garlic and hot pepper.
- 4
In a large bowl, combine the pork cubes, eggplant, cherry tomatoes, leek, garlic, hot pepper, cayenne pepper, Robertsons Spicy Barbecue Spice, chopped sage, olive oil, and salt. Toss well to coat all ingredients evenly.
- 5
Thread the pork, eggplant, cherry tomatoes, and leek alternately onto skewers.
- 6
Place the skewers on the preheated grill. Cook for 10-12 minutes, turning occasionally, until the vegetables are tender and the pork is slightly charred.
- 7
Remove the skewers from the grill and sprinkle with chopped spring onion and marigold petals for garnish.
- 8
Serve hot and enjoy your Spicy Pork & Eggplant Sage Skewers!
