About this recipe:Kebabs are always a favourite, particularly for casual entertaining. Here, lean pork is marinated in a punchy Argentinian-style sauce, then threaded onto skewers and grilled with wedges of sweet potato and corn cob slices.
500g pork fillet, fat trimmed and cut into 2cm slices
2 orange-fleshed sweet potatoes, scrubbed
1 corn cob
5 garlic cloves, finely chopped
6 tbsp chopped fresh flat-leaf parsley
4 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tsp dried oregano
½ tsp ground cumin
½ tsp paprika
bottled hot-pepper sauce, to taste
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Method Prep:30min › Cook:15min › Ready in:45min
For the marinade, put all the ingredients in a large non-metallic bowl, adding hot pepper sauce to taste. Add the pork and stir around to coat, then set aside to marinate for at least 20 minutes.
Meanwhile, bring a large pan of lightly salted water to the boil over a high heat. Add the sweet potatoes and boil in their skins for 12–15 minutes until just beginning to soften. Use a draining spoon to remove the potatoes and set aside to cool. Add the corn cob to the water and boil for 5 minutes until the kernels are tender. Drain well and set aside until cool enough to handle.
When the vegetables have cooled, peel off the potato skins, then cut the potatoes first in half lengthways, then widthways into 3cm thick wedges. Cut the sweetcorn cob into 8 x 2 cm thick slices. Preheat the grill.
Thread slices of pork, sweet potato wedges and corn cob in turn onto 4 long or 8 shorter metal skewers and brush the marinade mixture onto the vegetables. Grill or barbecue the kebabs, turning frequently and basting with any remaining marinade, for about 15 minutes until the pork is cooked through. Serve the kebabs with lime wedges for squeezing over.
If preferred, replace the corn with wedges of green or red pepper and the sweet potato with boiled new potatoes.
The pork can be left to marinate for up to 1 day in the fridge.