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. Thread the meat onto 6 long metal skewers.

Meat lovers can savour the smoky flavours of Pork Koobideh and Pork Belly Shashlik, both grilled to perfection and brimming with spices. The Moroccan Lamb Kebab adds an exotic flair to the menu ...