Ingredients
- 800 g (1 lb 12 oz) pork neck fillet, trimmed
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 1 tablespoon olive oil
Garlic sauce
- 4 garlic cloves, coarsely chopped
- 1 thick slice of white bread, crusts removed
- 60 ml (¼ cup) olive oil
- 1½ tablespoons lemon juice
- lemon wedges
- pitta bread
Method
1. Soak eight wooden skewers in cold water for 1 hour and cut the pork into 2 cm (¾ inch) cubes. Dry-fry the fennel and coriander seeds for about 30 seconds, or until they are fragrant, then grind them in a spice grinder or mortar and pestle. Mix the ground spices with the olive oil and toss the pork in it until the meat is well coated. Cover and refrigerate for 2 hours.
2. To make the garlic sauce, crush the garlic cloves in a mortar and pestle with ½ teaspoon salt until you have a very smooth paste. Tear the bread into pieces and leave it in a bowl with enough warm water to cover it. Let it soak for 5 minutes then squeeze out the bread and add it to the garlic, a little at a time, pounding as you go until you have a smooth paste. Keep pounding as you add the olive oil, 1 tablespoon at a time until it has all been added, then add 3 tablespoons of boiling water, one tablespoon at a time, and stir in the lemon juice. You should end up with a smooth, thick paste.
3. Thread the pork onto the soaked skewers and season the kebabs well with salt and ground pepper. Preheat the barbecue chargrill plate to medium–high direct heat and grill the kebabs for 10 minutes, or until they are cooked through, turning them halfway through the cooking time. Drizzle the kebabs with a little garlic sauce and put the rest of the sauce in a small bowl to serve at the table. Serve with the lemon wedges and warm pitta bread. The fennel salad makes a delicious accompaniment.
