Curry skewers with peach salsa

Name: Curry skewers with peach salsa
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Pork neck; 2 red onions; 1 yellow pepper; 1 red pepper; 1 Garlic clove; 2 TABLESPOONS medium hot curry powder; 2 TABLESPOONS liquid honey; 4 TABLESPOONS Lime juice; 7-10 Tbsp Cayenne pepper; 8 TABLESPOONS Olive oil; 2 Peaches; 4 Stalk Basil; 2 (10 g) cm ginger root; 1 red chilli pepper; 7-10 Tbsp salt, pepper; 8 wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Pork neck
2 red onions
1 yellow pepper
1 red pepper
1 Garlic clove
2 TABLESPOONS medium hot curry powder
2 TABLESPOONS liquid honey
4 TABLESPOONS Lime juice
7-10 Tbsp Cayenne pepper
8 TABLESPOONS Olive oil
2 Peaches
4 Stalk Basil
2 (10 g) cm ginger root
1 red chilli pepper
7-10 Tbsp salt, pepper
8 wooden skewers

Directions

1
Cut pork neck into 3 cm cubes. Peel onions and cut into slices. Wash and seed the peppers, remove the stalk and cut into large pieces. Put alternately 1 cube of meat, 1 onion split and 1 pepper piece on 8 wooden skewers.
2
For the marinade, peel the garlic and press it through the garlic press. Mix curry powder with garlic, honey, 1 tbsp lime juice, some cayenne pepper and 6 tbsp olive oil. Brush the skewers with it and put them in a covered place for 6-8 hours, preferably overnight.
3
Wash, halve and stone the peaches. Finely dice the flesh. Wash basil, shake dry and pluck the leaves. Peel ginger and grate finely. Wash, seed and finely chop the chilli pepper.
4
Mix the peach cubes in a bowl with chilli, 3 tbsp lime juice, the remaining olive oil (2 tbsp) and ginger. Season to taste with salt and pepper. Mix in basil leaves. Remove the skewers from the marinade, drain and season all around with salt.
5
Grill on the hot grill for 8-10 minutes from all sides. (Works also in the grill pan on the stove.) Serve skewers with the peach salsa.