BBQ Harissa Pork Belly Kebabs

Name: BBQ Harissa Pork Belly Kebabs
Prep time: 70 min
Cook time: 15 min
Total time: 85 min
Yield: 8
Cuisine: South African
Ingredients: 1 kg boneless pork belly, skin removed; 30 ml (2 Tbsp) Robertsons Braai & Grill Spicy BBQ; 120 g (½ cup) store-bought harissa paste; 60 ml (4 Tbsp) BBQ sauce; 1 lemon; 30 ml (2 Tbsp) chopped coriander

8 People
85 min.
easy

Harissa is a popular spice and chilli paste that adds rich, fragrant flavours to any dish. Combine harissa with Robertsons Braai & Grill Spicy BBQ for the most mouth-watering pork-belly kebabs, and finish with a generous squeeze of fresh lemon and chopped coriander.

Ingredients

1 kg boneless pork belly, skin removed
30 ml (2 Tbsp) Robertsons Braai & Grill Spicy BBQ
120 g (½ cup) store-bought harissa paste
60 ml (4 Tbsp) BBQ sauce
1 lemon
30 ml (2 Tbsp) chopped coriander

Cooking Method

Slice the pork belly into 2cm x 2cm cubes, keeping them as evenly sized as possible.
Place the pork in a bowl, add the Robertson Braai & Grill Spicy BBQ and toss the cubes together so each one is evenly dusted.
In a separate small bowl, mix together the harissa paste and the BBQ sauce. Tip the mixture over the pork and toss again so each cube is well coated.
Cover the bowl and set aside to marinate for at least an hour.
Turn your grill to a medium-low heat.
Thread two pork belly cubes onto each wooden skewer. You may want to use two skewers per portion, so they are easier to turn on the grill.
Place the skewers on the grill. Cook gently for 10-15 minutes, allowing the fat in the pork belly to render, and turn them often. When they’re cooked through, remove them from the heat and arrange them on a platter.
Squeeze the lemon over the skewers, sprinkle with the chopped coriander and serve hot.