Pork Kebabs with a Sweet Potato and Harissa Mash

With this recipe I faced my enemy… the sweet potato. Yeah it’s meant to be a “healthier” potato and it is meant to be the original potato, but I just don’t like its smug attitude.  It behaves in a manner in which it lords itself above the regular humble potato because the health nuts hold it in such high esteem.  Well this recipe tones down the sweet self-righteousness of the potato with the use of some fiery harissa. The microwave is your friend saving you loads of time here, as we’re not interested in crispy skin but a mash so we can fully cook the spud in there. Speaking of the cooking the pork is best when it has started to crisp at the edges in contrast to the soft mash. When the pork and mash is combined in a pitta or a wrap with some cooling yoghurt / a cucumber raita and a salad, you have the perfect kebab combination. 

*I might have to do some further research on the sweet potato as some facts displayed in this intro may be wrong.

• Click Here to View Full Recipe

  +
  
  

  What you need for two:
  
  

  • Half a pork loin / fillet (it’s the same thing)
  • 1 tsp of fennel seeds
  • ½ tsp of chilli flakes
  • ½ tsp of smoked paprika
  • ½ tsp of cumin
  • 1 clove of garlic
  • 1 lemon
  • 1 – 2 tsp of harissa paste
  • 2 sweet potatoes 
  • A few sprigs of thyme
  • A small bunch of coriander 

  
  

  How to make it:

  
  

  1. Job one: slice the pork fillet into thin strips and marinade it in the juice of half a lemon and its zest, fennel seeds, chilli flakes, olive oil, paprika, thyme leaves, thinly sliced / crushed garlic and ground cumin. I marinated it for a short 30 minutes due to the fillet slices being so thin. Increasing the surface area (thinner slices) leads to faster marinating.
  2. After the marinating you need to put the meat on the skewers. But before putting the meat under a screaming hot grill put the potatoes in a microwavable bowl - don’t bother pealing however do remove any scabby bits with a knife and stab them all over with a fork, and place in a couple of sprigs of thyme. Cover your bowl with a couple of layers of cling film and microwave on full power for two x 6 minute sessions; this should be enough to cook the spuds. 
  3. While the microwave is busy saving you time put the meat under the heat, remembering to rotate the kebabs every now and again so the meat is cooked through and golden brown all over. 
  4. Once cooked, rest the meat. At this stage start making your mash. Coarsely chop the potatoes (removing the thyme stalks first) with your knife with the harissa and coriander and seasoning. Chopping should combine everything making a “rustic” mash.

   

  Serve your kebabs with warmed pittas, salad and a yoghurt dip.