Mojo pork skewers with Cuban coolers

10-30 minutes 200 kcal or less 6 servings beer cocktail cocktail cuba entertaining friends good for you healthy kebabs mains marinade nibbles quick refresher south america

N/A

Source

Ingredients

4 tbsp olive oil

6 garlic cloves , finely crushed

1 tsp cumin seed , lightly crushed

juice 2 oranges , plus wedges to serve

juice 2 limes

generous pinch fresh thyme

500g lean pork fillet , diced

crushed ice

juice 5 limes , plus 1 halved and sliced to serve

85g caster sugar

3 x 330ml bottles lager , chilled

1l bottle ginger ale, chilled

Method

To make the skewers, pour the oil into a large heavy-based pan, add the garlic and cook over a low heat until cooked and starting to toast – take care not to burn. Tip in the cumin, stir briefly, then add the citrus juices, thyme and some seasoning. Allow to boil for several mins to concentrate and make a sauce. Cool.

Put your pork into a bowl, and stir in three-quarters of the cooled marinade. Leave to marinate for 1 hr at room temperature or overnight in the fridge.

When ready to serve, thread the pork onto 18 pre-soaked wooden skewers. Griddle for 2 mins on each side or until cooked. Arrange on a platter, pour over the remaining sauce and serve garnished with orange wedges.

To make the coolers, put a handful of crushed ice into each of 6 tall glasses. Stir the lime juice and sugar together until the sugar dissolves, then tip into the glasses. Divide the lager, then the ginger ale between the glasses, top with lime slices and serve with the pork skewers.