These pork and mango kebabs can be prepared ahead for your barbecue feast and frozen in polyboxes ready for when the sun shines. And if it rains? Well, they cook beautifully under the grill.
- Divide the cubed pork into 4 servings, thread on to wooden skewers and place in a shallow dish
- Mix together the rest of the ingredients to form a marinade
- Spoon the marinade over the meat, cover and marinade in a fridge for 4 hours
- Cook for 10-15 minutes on a preheated barbecue or grill, turning frequently and brushing with the spare marinade