cooking mode


A HEAT barbecue will grill
beautifully. With temperatures in
excess of 400 degrees C a steak
can be cooked in minutes leaving
the meat moist and with searing
lines enhancing its flavour.
Low temperature grilling of fish
and seafood is simple, cooking
directly on the grill with the option
of using direct or indirect heat.

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Recipe serves 4


Thai green curry paste, full of fragrant flavours, works brilliantly on smoky barbecue pork kebabs.

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  • 200ml/7fl oz carton of coconut cream
  • 1 heaped tbsp Thai green curry paste
  • 2 tsp light muscovado sugar
  • ½ lime, juice only
  • 800g/1¾lb lean pork (fillets are particularly tender or youcould use pork steaks or thick boneless chops)
  • 2 tsp light muscovado sugar
  • ½ lime, juice only
  • 2 tsp light muscovado sugar
  • ½ lime, juice only


Mix together the coconut cream, curry paste, sugar, lime juice and fish or soy sauce in a non-metallic bowl.

Cut the pork into about 2.5cm/1in cubes and stir into the sauce. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often.

To make up the kebabs, thread pieces of pork on to six long metal skewers, alternating with red onion and lime wedges until all have been used up.

Place the kebabs over medium-hot coals for about 10 minutes, brushing generously with any marinade for the first 5 minutes, and turning every so often until golden and succulent.