Tender pork and asparagus pair perfectly in these summery skewers.


For the pork and asparagus skewers:

  • 500g pork shoulder (or pork fillet)
  • 250g-500g asparagus spears

For the summer seasoning:

  • 1 onion, finely diced
  • 4 garlic cloves, minced
  • Zest & juice of 1 orange
  • 2 tbsp of sumac
  • 1 tbsp dried mint
  • Handful of coriander, finely chopped
  • 3 tbsp of olive oil
  • Salt & pepper


For the pork skewers:

  1. Mix all the ingredients for the marinade together.
  2. Separate into two bowls (one for meat, one for vegetables).
  3. Remove excess fat and cut the pork into even chunks.
  4. Toss in the marinade.
  5. Thread onto skewers and leave to marinade for 30 mins in the fridge.
  6. Sear the pork over a high heat for 5-6 mins each side or until cooked through. Use a meat thermometer if you are unsure.

For the asparagus:

  1. Snap off the woody ends.
  2. Cut spears in half and thread onto two skewers.
  3. Drizzle with oil and season with salt & pepper.
  4. Make sure the grill is really hot so you can hear the sizzle, this allows the asparagus to develop flavour and char rather than shrivelling up.
  5. Sear over high heat, turning regularly until crispy and charred.
  6. The asparagus is ready when you can pierce the middle with a fork and the stalk bends over like a tall tree in a storm when you pick it up. It should still have some bite.
  7. Pour the Summer Seasoning over the top and serve.

Tip: If you're using wooden skewers on the BBQ, soak in water to stop them from burning.