Pork shashlik with oranges and thyme
4 servings
27 minutes
Pork kebab with oranges and thyme is a refined dish of Pan-Asian cuisine that combines the rich flavor of juicy pork with citrus notes of orange and the aroma of fresh thyme. The origins of this recipe trace back to the culinary traditions of Asia, where fruit and spice-based marinades are widely used to impart tenderness and unique flavor to meat. Orange juice not only tenderizes the meat fibers but also adds a subtle sweet-sour twist, while Dijon mustard and garlic provide spiciness. Grilled kebab develops an appetizing crust while retaining juiciness, and serving it with fresh orange wedges makes it even more refreshing. This kebab is perfect for summer picnics and friendly gatherings, harmoniously pairing with light salads and white wine.
1
In a bowl, mix orange juice, zest, minced garlic, thyme, mustard, 1 teaspoon of salt, and 0.5 teaspoon of pepper. While whisking, add olive oil.
- Orange juice: 0.3 glass
- Grated orange zest: 1 tablespoon
- Garlic: 5 clove
- Chopped fresh thyme: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 0.3 glass
2
Cut the meat into small pieces and place it in the marinade. Mix and cover. Leave at room temperature for 30 minutes.
- Pork tenderloin: 600 g
3
Preheat the grill or barbecue. Skewer the pieces of meat and grill for about 12 minutes until cooked.
4
Serve decorated with orange slices and thyme sprigs.
- Oranges: 1 piece
- Chopped fresh thyme: 2 tablespoons
