Goan pork kebabs with beetroot salsa

Vindaloo is indigenous to Goa and these fiery pork kebabs, combined with sweet pineapple, make a perfect summer sizzler served with a cooling Beetroot Salsa

Heat rating: 4
Serves: 2
Preparation time: 20
Cooking time: 25

What you need:

• 4 wooden skewers, soaked in water for 30 minutes
• 200g pork, diced
• 2 tbsp low fat thick yogurt
• 2 tbsp Patak’s Vindaloo Curry Paste OR for a mild version Patak’s Tikka Paste
• 1 tbsp red wine vinegar
• 100g pineapple, diced
• 100g red onion, diced
• 4 small fresh red chillies, for garnish

For the Beetroot Salsa

• 1 beetroot, about 75g cooked, peeled and cut into bite sized pieces
• 2 spring onions, sliced
• 50g cherry tomatoes, quartered
• 1 tbsp Patak’s Brinjal Pickle
• handful of watercress, coarsely chopped
• juice of half a lime
• salt and black pepper, to taste

What you do:

1. In bowl mix together the yogurt, red wine vinegar and Patak’s Vindaloo Curry Paste. Add the pork and coat well with the marinade. (For a more intense flavour, cover and refrigerate for two hours or you can even leave it overnight).
2. Thread a skewer with pineapple, red onion and pork, repeat until the skewer is almost full. Finish with a whole red chilli for garnish.
3. Place on a barbecue or under a hot grill for around 20 minutes, or until the pork is cooked through, turning occasionally.
4. Serve straight from the barbecue alongside our Beetroot Salsa.

For the Beetroot Salsa

1. Mix the lime juice with Patak’s Brinjal Pickle.
2. Mix the remaining ingredients together and pour over the dressing. Season with salt and black pepper and serve with the Goan Pork Kebabs.

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