What better way to spend Christmas in summer than sitting outside around the braai munching on these Marmite pork kebabs with Christmas salsa?

SERVES 6 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the Marmite pork kebabs
½ cup Marmite
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp tomato sauce
1 tsp sugar
Zest and juice of 1 lemon
¼ cup olive oil
1.5 kg pork loin chops, bones removed
For the Christmas salsa
¼ cup olive oil
1 tsp vinegar
1 cup dried cranberries, soaked in hot water, until soft
½ cup chopped almonds, toasted
Handful mint, chopped

METHOD
For the Marmite pork kebabs
1. Whisk together all the wet ingredients, until well combined.
2. Toss the pork in the marinade until fully coated. Set aside and allow to marinate for at least 1 hour. Soak your skewers in hot water at the same time, to prevent them from setting alight on the braai.
3. Thread the pork on to the skewers and braai over hot coals for 10-15 minutes, turning continuously to ensure even cooking.
For the Christmas salsa
1. Combine all the ingredients and serve on top of the pork kebabs.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

If you’re looking for something slightly more traditional, this pork belly with spicy cranberry sauce makes an excellent option!

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