4.0
(1)
Your folders
Your folders
Export 18 ingredients for grocery delivery
Step 1
Soak the saffron in 1 tablespoon boiling water for 10 minutes.
Step 2
Meanwhile, warm seeds in a dry frypan over medium heat, shaking, for 1 minute until fragrant. Place in a mortar and pestle, then pound to a paste with garlic and 1 teaspoon salt. Combine in a large bowl with remaining ingredients, except pork. Add pork and toss to coat. Cover and marinate in the fridge for 2 hours.
Step 3
Meanwhile, soak 24 x 12cm wooden skewers in cold water for 1 hour.
Step 4
For the salad, cook broad beans in boiling salted water for 3 minutes, then drain. Cool slightly, then remove tough outer skins. In a bowl, combine oil, zest and juice. Season, then add beans and remaining ingredients. Toss to combine.
Step 5
Thread about 4 pork cubes onto each skewer. Preheat a barbecue or chargrill on high, then cook skewers, in batches if necessary, for 3-4 minutes, turning. Serve with the salad and lemon wedges.
Your folders
taste.com.au
5 minutes
Your folders
cooking.nytimes.com
4.0
(430)
Your folders
cooking.nytimes.com
4.0
(44)
Your folders
delicious.com.au
5.0
(1)
15 minutes
Your folders
delicious.com.au
10 minutes
Your folders
washingtonpost.com
Your folders
washingtonpost.com
Your folders
womensweeklyfood.com.au
5 minutes
Your folders
bbc.co.uk
5.0
(1)
2 hours
Your folders
leitesculinaria.com
5.0
(1)
Your folders
naturallyella.com
Your folders
bodyelectricvitality.com.au
25 minutes
Your folders
taste.com.au
10 minutes
Your folders
allrecipes.com
4.9
(19)
40 minutes
Your folders
allrecipes.com
Your folders
grillinwithdad.com
75 minutes
Your folders
bonappetit.com
5.0
(3)
Your folders
grillsmokelove.com
30 minutes
Your folders
foodandwine.com
4.0
(5.3k)