Perfect for sharing, this Greek side dish is fresh, tasty and low-fat.
- To make the peppered fig relish, heat a medium saucepan over medium heat. Spray with oil. Cook onion for 2 minutes or until soft. Add the fig, water, sugar, honey, bay leaves, pepper and cinnamon. Simmer for 20 minutes or until the liquid is reduced and the mixture thickens. Stir in the vinegar. Set aside to cool. Transfer to a bowl. Cover with plastic wrap and place in the fridge to chill.
- Place the coriander seeds in a small frying pan. Cook over medium heat for 3 minutes or until aromatic. Use a mortar and pestle, or a coffee or spice grinder, to coarsely crush. Transfer to a large bowl. Stir in the oil. Add the pork and toss to coat. Cover with plastic wrap. Place in the fridge for 4 hours or overnight to marinate.
- Thread the pork onto skewers. Preheat a barbecue on high. Season the pork with salt. Cook, turning occasionally, for 10 minutes for medium-well done or until cooked to your liking.
- Transfer to a serving platter and serve with the relish.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set