1 Bunch Coriander (washed, & rough chop)
1 Bunch Continental Parsley (washed, & rough chop)
6 Cloves Garlic (peeled)
1 Long red chilli (deseeded, unless you like it hot)
1 Tsp Sweet paprika
1 Tsp Salt
2 Tblsp Vegetable oil
1 Tsp Ground cumin
1 Lemon – zest & juice
½ Kilo Pork Fillet (cut into long thin strips)
Combine all of the above (except for the Pork fillet) in a mortar & pestle, or if doing large quantities then use a food processor and process until a course paste is achieved.
Slice pork fillet for skewers and marinate in the chermoula mix for 30 minutes to overnight (dependant on flavour required)
Skewer onto pre soaked bamboo skewers.
Pre heat the flat plate on bbq or fry pan to a med / high heat.
Lightly oil the cooking surface, place skewers onto the grill & cook for 2 to 3 minutes on each side or until cooked through.