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Danielle Maupertuis

Executive Pastry Chef

Vegan desserts are easy to make, taste yummy and look fantastic

Fruity Pork and Chilli Kebabs



  • 250g pork fillet, chopped into 4cm cubes
  • 1 red onion, cut into chunks
  • Approx 12 green chillies
  • For the marinade
  • 2 tbsp olive oil
  • 2 tbsp red wine
  • 2 tbsp lemon juice
  • 1 tbsp Tabasco® Habanero or 2 tbsp Tabasco® Original Red
  • 1 tbsp runny honey
  • 1 tbsp dried mint
  • 1 tbsp dried oregano
  • 4 cloves garlic, finely chopped
  • 1 bay leaf, finely chopped or crumbled if dry
  • Salt and pepper to taste

Mix all the ingredients together in a bowl. Add the pork and stir until coated. Cover with clingfilm and refrigerate overnight or for 2-3 hours.

When ready to cook, lightly oil the skewers and skewer the meat, onion and chillies alternately.

Grill over a medium heat for 10 minutes, rotating every so often until a golden colour is achieved and the juices run clear.

Serve with pita bread and salad.

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