Ingredients
- 500 g pork rib eye, cubed
- 125 ml or 1/2 cup of tomato sauce
- 125 ml or 1/2 cup of orange juice
- 15 ml or 1 tablespoon Robertsons Barbeque Spice
- 5 ml or 1 tablespoon Robertsons Parsley
- 1 red onion, quartered in petals
- 12 dried apricots
Directions
-
Combine the marinade ingredients together and pour in a large rectangular dish.
-
Thread the pork, onions and apricots onto the skewers and coat well in the sauce.
-
Marinate in the fridge for at least two hours or overnight.
-
Once the fire is ready (but not too hot) place the kebabs on the grid and allow to cook, turning occasionally and brushing with the remaining marinade.
-
Serve garnished with parsley and an apple and cabbage slaw
Recent Recipes