last summer i made an ottolenghi recipe for a rack of lamb marinated with honey and coriander. the marinade was amazingly good - fresh, flavoursome and with many layers of flavours. at the time i promised myself i would try using it in different ways. finally i have managed to do so.
the marinade is exactly the same but this time i used it with chunks of pork tenderloin which were then threaded onto skewers and grilled for 3-4 minutes on each side. i used two tenderloins which resulted in 8 kebabs, one of which was ample per person when paired with some couscous (to which i added lemon juice/zest, finely chopped shallots and red chilli plus a handful of mint and coriander leaves), vegetables (slow-cooked courgettes or best broccoli) and a herby yoghurt dressing (finely chopped mint, parsley and coriander plus lemon zest and seasoning).
i am determined to try this marinade with seafood version next.