Shashlik kebabs with sour cream dip and plum sauce

Step 1

Mix all the marinade ingredients together in a large bowl and add the pork. Make sure the pork is well covered, cover with clingfilm and transfer to the fridge. Leave to marinate for at least 3-4 hours or overnight.

Step 2

Thread the meat onto 6 long metal skewers. Cook on a barbecue or very hot griddle pan for 5-6 minutes until cooked through.

Step 3

For the sour cream dip, mix all of the ingredients together in a bowl.

Step 4

For the plum sauce, cover the plums with water and simmer until the plums are soft. Strain, reserving 75ml/3fl oz of the cooking water,. Put the plums, reserved liquid, sugar, cider vinegar and chilli in a blender. Blend to form a smooth purée.

Step 5

Sieve the plums, season with salt and pepper. Add more vinegar if needed. Stir in the dill and coriander.

Step 6

Serve the kebabs alongside the two dips with a salad and flatbreads on the side.