Another sunny day. BBQ is out, beer is cold, hammock for the siesta ready and friends arriving.
And this skewers are so nice. It was a great discovery the combination dates/meat. Lately, I even add some to my burgers.
I won’t say much about Ras el Hanout. Just try it and your taste will take you to Morocco.
*Photo is not great but I couldn’t let them go cold…
Music time: Stuck in the Middle with You by Stealers Wheel.
- 700gr. Pork Steak.
- 2 Tea spoons Ras el Hanout.
- Juice from 1 Lemon.
- 5 Garlic Cloves.
- 1 Green Pepper.
- 1 Red Pepper.
- 1 Onion.
- Extra Virgin Olive Oil.
- Rock Salt.
- A hot Barbecue.
Roast the garlic cloves in the oven at 200 degrees for 10 minutes. Peel them.
In a mortar, put the garlic and rock salt. Mash the garlic cloves. Add 8 table spoons of olive oil, Ras el Hanout, lemon juice and rock salt. Mix well.
Add the mix to the pork. Mix and let it rest in the fridge for a few hours.
Form the skewers by alternating onion, peppers, dates and pork.
Cook them in a hot BBQ and enjoy an explosion of flavours.