Pork Kebabs

These pork kebabs, with a strong Mediterranean flavour, owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. These versatile kebabs, can be either braaied or grilled.

1kg pork shoulder or leg, cut into ±3cm cubes

1 large onion, peeled and cut into ±3cm chunks

Freshly ground pepper, to taste

6-10 kebab sticks, soaked in water


2 cups red wine

2t dried oregano

2t ground cumin

2t salt or to taste

1t dried thyme

½t ground cinnamon

6 cloves garlic, smashed


4 spring onions, thinly sliced on the diagonal

1 cup flat-leaf parsley leaves, roughly chopped

Yoghurt sauce

1 cucumber

1½ cups yoghurt

½ cup chopped fresh mint leaves

2T extra-virgin sesame oil or extra-virgin olive oil

2 cloves garlic, finely chopped

Kosher salt, to taste


  1. Cube the pork.
  2. Whisk together the wine, oregano, cumin, salt, thyme, cinnamon, and garlic in a large bowl. Add the cubes of pork and toss well to combine. Cover the bowl with plastic wrap and set aside to allow to marinate at room temperature for ±2 hours or in the refrigerator overnight.
  3. Remove the pork from the marinade (reserve marinade), thread the cubes onto 6-8 metal or wooden skewers, interspersed with onion.
  4. Pour the marinade into a small saucepan and bring to a boil.
  5. Braai or grill the kebabs, generously basting with the marinade occasionally, until browned on all sides and cooked through, ±15 minutes.
  6. Arrange the skewers on a platter and garnish. Serve with the yoghurt sauce.

Yoghurt sauce

  1. Trim the ends off the cucumber and peel it. Cut the cucumber in half lengthwise. Using a small spoon, scrape out and discard the seeds from each half. Finely chop the cucumber and transfer it to a medium bowl.
  2. Stir in the yoghurt, mint, oil, and garlic, and season with salt. Cover the sauce with plastic wrap and refrigerate until ready to use. (The sauce can be made ahead and refrigerated for up to 1 week.)

Serves 4-6


Wickedfood Earth meat

Meat used in our recipes comes from the Wickedfood Earth farm. We do not use routine antibiotics and growth hormones or growth stimulants and our animals are completely free-range. Our animals take longer to reach maturity, often twice as long. Our animals’ muscles work, which ensures added flavour. Our meat benefits from longer cooked at lower temperatures.

Wickedfood Earth encompasses:

  • A working farm  – we farm with a diverse selection of animals including poultry, pigs, cattle and indigenous sheep, and have an extensive fruit and berry orchard. Our vegetable gardens are planted with a wide variety of heirloom seed.
  • A Country Cooking School, – the commercial arm, offering cooking classes for both individuals and corporate groups, which ensures that the project is sustainable; and
  • A community upliftment training project, – where we are giving back to local communities in the form of skills training, from permaculture farming practises, through to cooking and processing. Products produced during training are available for sale to clients at the Country Cooking School and Wickedfood Earth online market.

Should you wish to order pork, please contact Mike earth@wickedfood.co.za