Ingredients

• 1 tbsp olive or vegetable oil
• 100ml/3½fl oz white wine
• 1 tbsp cider vinegar
• 1 onion
• sliced
• 4 large garlic cloves
• crushed
• 3 bay leaves
• crumbled
• 1 tsp paprika
• 4 cloves
• ¼ tsp cinnamon
• 1kg/2lb 4oz pork
• cubed
• 200g/7oz sour cream
• handful finely chopped dill
• handful finely chopped coriander
• handful finely chopped parsley
• 1 tsp cider vinegar
• pinch sugar
• 300g/10½oz ripe plums
• stoned and diced
• 1 tbsp sugar
• 1 tsp cider vinegar
• 1 red chilli
• seeds removed
• chopped or 1 tsp ground chilli
• 2 tbsp finely chopped coriander
• 2 tbsp finely chopped dill
• salt and freshly ground black pepper

Directions

• Mix all the marinade ingredients together in a large bowl and add the pork. 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. Cook on a barbecue or very hot griddle pan for 5-6 minutes until cooked through.
• For the sour cream dip
• mix all of the ingredients together in a bowl.
• For the plum sauce
• cover the plums with water and simmer until the plums are soft. Strain
• reserving 75ml/3fl oz of the cooking water
• . Put the plums
• reserved liquid
• sugar
• cider vinegar and chilli in a blender. Blend to form a smooth purée.
• Sieve the plums
• season with salt and pepper. Add more vinegar if needed. Stir in the dill and coriander.
• Serve the kebabs alongside the two dips with a salad and flatbreads on the side.