Note: in addition to the 30 minutes preparation time listed above, you will also need to set aside 30 minutes for marinating.
Ingredients
6 metal skewers
750g boneless pork neck (scotch fillet steaks), cut into 1cm-thick slices
1-1.25kg Kent (Jap) pumpkin, cut into wedges
Juice of 1 lemon, plus wedges, to serve
100ml extra virgin olive oil
Pomegranate seeds, mint sprigs and small toasted flatbread, to serve
MARINADE
2/3 cup extra virgin olive oil
6 cloves garlic, crushed
2 bunches sage, leaves finely chopped
2 tsp fennel seeds
2 tsp smoked paprika
2 Tbsp ground cumin
Sea-salt flakes and freshly ground black pepper, to season
Method
-
To make Marinade, combine all ingredients in a bowl. Season. Divide evenly into 2 large bowls.
-
Add pork to one bowl and pumpkin to other bowl. Toss each bowl to coat. Cover, set aside to marinate for 30 minutes (or overnight in fridge). Thread pork onto skewers.
-
Preheat a barbecue or chargrill plate on high heat. Cook pork skewers for 6 minutes, turning once, or until slightly charred and just pink in middle. Remove to a plate. Add half of the lemon juice. Cover and keep warm.
-
Cook pumpkin on barbecue or grill plate for 2-3 minutes on each side or until lightly charred and softened. Remove to a serving plate. Add remaining lemon juice. Drizzle with oil.
-
Serve skewers with pumpkin, pomegranate, mint, flatbreads, and extra lemon wedges.