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Pork Shish Kebabs with Cucumber Relish


Recipe Info

  • Servings : 4
  • Prep Time : 4:00 h
  • Cook Time : 15m
  • Ready In : 2:35 h

An irresistible kebab recipe with a tangy cucumber relish.


  • 500g pork fillet strips
  • ½ cup Dijon mustard
  • ½ cup soy sauce
  • ¼ cup lemon juice
  • ⅓ cup olive oil
  • 1 tbsp garlic, finely chopped
  • 1 tsp Tabasco
  • 1-2 tsps cajun seasoning
  • 1 tbsp chilli garlic sauce
  • 1 tbsp honey
  • 1 tbsps rice vinegar
  • salt
  • ½ tbsp coriander, chopped
  • ¼ tsp jalapeno pepper, chopped
  • ½ red onion, sliced
  • 1 cucumber, sliced


Step 1

Whisk together the mustard, soy sauce, lemon juice, olive oil, garlic, Tabasco, cajun, and chilli garlic sauce in a glass measuring jug.

Step 2

Put the pork strips and marinade in a ziploc bag or plastic container with a lid, seal and marinate in refrigerator 4-8 hours.

Step 3

To make the relish, add the honey, vinegar, salt and the jalapeno to a bowl. Whisk it together and then set it aside. In a separate bowl, combine the cucumber, coriander and red onion. Mix to combine. Add the sauce to the cucumber mix, and toss until everything is coated. Chill the relish in the fridge for about an hour before serving.

Step 4

When you’re ready to cook, take the meat out of the refrigerator and let it come to room temperature. Spray the braai with olive oil or non-stick spray, and heat to medium-high. Thread the pork strips on skewers, weaving back and forth and pushing tightly together. Grill the kebabs for 12-15 minutes, turning often, until meat is lightly browned and firm to the touch. Serve hot with cucumber relish.

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