Instructions
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1. Make the rub
In a bowl, combine the oregano, sumac, paprika, cumin, coriander, garlic and a good pinch of salt, along with the oil and vinegar.
2. Marinate
Toss in the pork cubes, cover and leave in the fridge for 2-4 hours (or overnight for deeper flavour).
3. Skewer
Thread the cubes onto your Blok skewers, packing them snugly but not too tight.
4. Cook
Over a hot coals, cook for 10-12 minutes, turning regularly, until charred at the edges and cooked through.
5. Rest & serve.
Rest for a couple of minutes, then serve. We used baba ganoush base with cucumber ... but you can go with flatbreads, a garlicky yogurt dip, sliced red onion and a squeeze of lemon. Whatever takes your fancy!
