Buttermilk Marinated Pork Kebabs with Avo Salad



  • 600 g pork tenderloin, cubed 4 wooden skewers soaked in cold water
For the marinade:
  • 1 cup buttermilk or amazi
  • 1 tbsp. wholegrain mustard
  • 1 tbsp. rosemary
  • ½ tsp. dried sage
  • ½ tsp. dried thyme
  • ½ tsp. crushed fennel seeds
  • Grinding of sea salt &  black pepper
For the salad:
  • 1 avocado, peeled, stoned and quartered
  • 4 radishes, washed and thinly sliced
  • 1 small fennel, washed and thinly sliced
  • Avocado or olive oil to drizzle
Mint leaves to garnish


1. In a medium glass bowl, whisk together all the marinade ingredients until thoroughly blended. 2. Place meat in the marinade; cover and chill for 4-6 hours. 3. Remove meat, discard marinade, thread onto soaked wooden skewers and cook meat as desired on a grill or braai. 4. Serve the kebabs with the avocado, fennel and radishes, drizzled with olive oil and garnished with fresh mint.