Serves 4
Ingredients
- 1kg pork shoulder, cut into 3–4cm cubes
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon fenugreek seeds
- 2 tablespoons good curry powder
- 1 tablespoon paprika
- 1 thumb-sized piece of ginger, grated
- 4 garlic cloves, grated or crushed
- 1 red chilli, deseeded and finely sliced
- Zest and juice of 1 lemon
- 150g full-fat natural yogurt
- A small handful of coriander, chopped
- Flaky sea salt
Method
Put a small pan over a medium heat and add the cumin seeds, coriander seeds, peppercorns and fenugreek seeds. Toast until fragrant and just starting to smoke, then tip into a pestle and mortar and crush to a coarse powder.
Place the pork in a large bowl. Add the crushed spices along with the curry powder, paprika, ginger, garlic, chilli, lemon zest and yogurt. Season with a good pinch of salt, then mix everything thoroughly so the pork is well coated. Set aside, covered in the fridge, for at least 6 hours, ideally overnight.
Take the pork out of the fridge about an hour before cooking. Thread the pieces onto skewers, leaving a little space between each one so the heat can circulate.
When your fire has burned down to a steady bed of embers, or your grill is good and hot, cook the kebabs, turning regularly, until nicely charred on the outside and cooked through. You’re looking for tender meat with a bit of colour and some crisp edges. If the heat feels too fierce, lift them away from the direct heat and let things settle before continuing.
Once cooked, transfer the kebabs to a warm plate and let them rest for 5 minutes. Scatter over the chopped coriander, squeeze over the lemon juice and finish with a little flaky sea salt.
Serve straight away with warm flatbreads, a spoonful of yogurt or raita, and something fresh and sharp alongside.
