It may be winter, but entertaining family and friends with a barbecue should still be on your to-do list. A great recipe to take advantage of the flame-grilled, smoky flavours only the barbecue can provide, is Colin’s Pork and Sage Skewers with Pumpkin Salad. To make life easier and more delicious, there’s a simple spice-filled marinade that infuses into both the rustic salad and the pork. So, put your warmer clothes on and keep enjoying your barbecue through these colder months.
Note: in addition to the 30 minutes preparation time listed above, you will also need to set aside 30 minutes for marinating.
Ingredients
Method
To make Marinade, combine all ingredients in a bowl. Season. Divide evenly into 2 large bowls.
Add pork to one bowl and pumpkin to other bowl. Toss each bowl to coat. Cover, set aside to marinate for 30 minutes (or overnight in fridge). Thread pork onto skewers.
Preheat a barbecue or chargrill plate on high heat. Cook pork skewers for 6 minutes, turning once, or until slightly charred and just pink in middle. Remove to a plate. Add half of the lemon juice. Cover and keep warm.
Cook pumpkin on barbecue or grill plate for 2-3 minutes on each side or until lightly charred and softened. Remove to a serving plate. Add remaining lemon juice. Drizzle with oil.
Serve skewers with pumpkin, pomegranate, mint, flatbreads, and extra lemon wedges.
You may also like:
Barbequed pork skewers and noodles
Pork and cranberry-glazed meatball skewers
Miso-glazed pork skewers and noodle salad
Related stories
Native ad body.
Native ad body.
Native ad body.
