There comes a time in everyone’s life when they have to acknowledge that meat on a stick is awesome.
I came to this revelation late, thanks to years of vegetarianism and food snobbery.
Nowadays though, I heartily embrace sticking a skewer through your meat and gnawing on it like an animal.
Dog approved of this meal. He showed his approval by sidling up to us while we were eating and moaning long and loudly, like a cow caught in a snare.
If you’ve ever tried eating against the background of constant wailing (either from pets or tiny humans) you’ll understand when I say that one of the skewers nearly ended up jammed in my ears just to Make. It. Stop.
Any tips for quieting an inconsolable dog gratefully received*
*I should add that he is extremely well-trained but he’s on medication that makes him constantly hungry so really cannot help himself. Poor beast is tortured.
Tandoori Pork Skewers (serves 2)
- 113g pork tenderloin, cut into cubes
- 4 bamboo skewers
- 1/3 cup plain, full-fat yoghurt
- 1/2 tsp tumeric
- 1/2 tsp paprika
- pinch of cayenne pepper
- pinch of sea salt
- 1 large clove garlic, minced
- Mix the yoghurt, garlic, turmeric, salt, paprika and cayenne together.
- Add the pork to the yoghurt mixture, stirring until thoroughly coated. Let marinate for 15 minutes.
- Remove and pierce cubes with skewer, making sure they are spaced eventually apart. Place under the broiler/grill for 15 minutes, turning halfway through.
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