Ingredients

The following ingredients have 5 Servings
  • 1 tbsp olive or vegetable oil
  • 100ml/3½fl oz white wine
  • 1 tbsp cider vinegar
  • 1 onion, sliced
  • 4 large garlic cloves, crushed
  • 3 bay leaves, crumbled
  • 1 tsp paprika
  • 4 cloves
  • ¼ tsp cinnamon
  • 1kg/2lb 4oz pork, cubed
  • 200g/7oz sour cream
  • handful finely chopped dill
  • handful finely chopped coriander
  • handful finely chopped parsley
  • 1 tsp cider vinegar
  • pinch sugar
  • 300g/10½oz ripe plums, stoned and diced
  • 1 tbsp sugar
  • 1 tsp cider vinegar
  • 1 red chilli, seeds removed, chopped or 1 tsp ground chilli
  • 2 tbsp finely chopped coriander
  • 2 tbsp finely chopped dill
  • salt and freshly ground black pepper

Instruction

  • Mix all the marinade ingredients together in a large bowl and add the pork. Make sure the pork is well covered, cover with clingfilm and transfer to the fridge. Leave to marinate for at least 3-4 hours or overnight.
  • Thread the meat onto 6 long metal skewers. Cook on a barbecue or very hot griddle pan for 5-6 minutes until cooked through.
  • For the sour cream dip, mix all of the ingredients together in a bowl.
  • For the plum sauce, cover the plums with water and simmer until the plums are soft. Strain, reserving 75ml/3fl oz of the cooking water,. Put the plums, reserved liquid, sugar, cider vinegar and chilli in a blender. Blend to form a smooth purée.
  • Sieve the plums, season with salt and pepper. Add more vinegar if needed. Stir in the dill and coriander.
  • Serve the kebabs alongside the two dips with a salad and flatbreads on the side.