Shashlik kebabs with sour cream dip and plum sauce

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves
Serves 4-6



From The Hairy Bikers' Northern Exposure

Ingredients

For the kebabs

  • 1 tbsp olive or vegetable oil
  • 100ml/3½fl oz white wine
  • 1 tbsp cider vinegar
  • 1 onion, sliced
  • 4 large garlic cloves, crushed
  • 3 bay leaves, crumbled
  • 1 tsp paprika
  • 4 cloves
  • ¼ tsp cinnamon
  • 1kg/2lb 4oz pork, cubed

For the sour cream dip

  • 200g/7oz sour cream
  • handful finely chopped dill
  • handful finely chopped coriander
  • handful finely chopped parsley
  • 1 tsp cider vinegar
  • pinch sugar

For the plum sauce

  • 300g/10½oz ripe plums, stoned and diced
  • 1 tbsp sugar
  • 1 tsp cider vinegar
  • 1 red chilli, seeds removed, chopped or 1 tsp ground chilli
  • 2 tbsp finely chopped coriander
  • 2 tbsp finely chopped dill
  • salt and freshly ground black pepper

Method

  1. Mix all the marinade ingredients together in a large bowl and add the pork. Make sure the pork is well covered, cover with clingfilm and transfer to the fridge. Leave to marinate for at least 3-4 hours or overnight.

  2. Thread the meat onto 6 long metal skewers. Cook on a barbecue or very hot griddle pan for 5-6 minutes until cooked through.

  3. For the sour cream dip, mix all of the ingredients together in a bowl.

  4. For the plum sauce, cover the plums with water and simmer until the plums are soft. Strain, reserving 75ml/3fl oz of the cooking water,. Put the plums, reserved liquid, sugar, cider vinegar and chilli in a blender. Blend to form a smooth purée.

  5. Sieve the plums, season with salt and pepper. Add more vinegar if needed. Stir in the dill and coriander.

  6. Serve the kebabs alongside the two dips with a salad and flatbreads on the side.

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