Grilled Pork and Vegetable Skewers

Ingredients

• 500 g pork neck
• 2 Zucchini
• 3 red bell peppers
• 2 red onions
• 2 Garlic cloves
• 0.5 tsp Coriander seeds
• 0.5 tsp Peppercorns
• 0.5 lemon (juice)
• 4 tbsp Vegetable oil
• 2 tbsp freshly chopped herbs (thyme and rosemary)
• Salt
• 2 Nectarines
• 1 cucumber
• 1 Red Onion
• 2 Tomatoes
• 1 red chili pepper
• a handful coriander leaves
• 1 tsp brown sugar
• 1 Lime (juice)
• 2 tbsp Vegetable oil
• Salt

Instructions

1. 1.

   Rinse the pork, pat dry, and cut into bite‑size cubes. Wash, trim, and slice the zucchini. Wash, halve, trim, and cut the bell peppers. Peel and chop the onions. Thread alternating pieces of meat and vegetables onto 8 skewers. In a small bowl, mash the garlic. Crush coriander and peppercorns in a mortar, then mix with lemon juice, oil, and thyme; stir into the garlic. Season with salt. Brush the skewers with the seasoned oil and grill over high heat for 10–12 minutes until golden brown, brushing again midway.

2. 2.

   Wash, halve, pit, and dice the nectarines. Wash, lengthwise halve, deseed, and cube the cucumber. Peel, halve, and slice the onion into strips. Wash, trim stems, and dice the tomatoes. Wash, trim, and ring‑slice the chili pepper. Rinse, dry, shake, and finely chop the coriander leaves. Whisk brown sugar with lime juice and oil; season with salt. Combine all salad ingredients and serve alongside the skewers.

3. 3.

   Serve with flatbread if desired.