Vodka kebabs

This dish is a perfect barbecue staple with an extra twist. You won't regret it.

by Smirnoff

Ingredients

Place the meat in a large re-sealable bag with the pomegranate juice, lemon zest, vodka and chopped onions, as well as salt and pepper.

Refrigerate overnight or for at least 6 hours

Remove the meat from the marinate and skewer the meat, alternating with the quartered onions, peppers and tomatoes.

Pre-heat the griddle pan, or grill until hot. Brush the kebabs with oil and cook, turning often.

Allow the meat to rest for 2-3 minutes before serving

Meanwhile bring the reserved marinade to the boil in a medium saucepan and reduce by approximately 1/3rd (about 15 mins)

Strain the sauce and pour into a dipping bowl.

	1.3 Kg	Pork Loin Or Lamb (trimmed)
	450	Pomegranate Juice
	4	Lemons (zested)
	225 g	Onions (chopped)
	1 Tbs	Garlic (crushed)
	3	Onions (quartered)
	3	Red Or Yellow Peppers (deseeded and quartered)
	3	Tomatoes (quartered)
	4 Tbs	Rapeseed Oil