Cooking time: 15 min - Preparation time: 10 min - Serves: 4
Ingredients:
4 pork cutlets
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon Cajun spices (cumin, oregano, paprika, sweet pepper, mustard seeds)
1 teaspoon thyme
Salt, pepper, garlic
Equipment:
Kamado Kokko Little, L or XL
Cast-iron cooking grid
Stainless steel tongs
Preparation:
1. Combine olive oil, lemon juice, Cajun spices, garlic salt and pepper in a large dish.
2. Add pork cutlets, turning several times to allow them to soak up the marinade.
3. Place in the fridge for 30 minutes, turn the cutlets over and place back in the fridge for a further 30 minutes.
4. Heat the Kokko on the highest setting.
5. Take each pork cutlet and pierce it lengthwise through 2 wooden skewers.
6. Cut the pork cutlet down the middle to obtain 2 skewers.
7. Oil the surface of the plancha and place the 8 skewers.
8. Cook for 3 or 4 minutes on each side, depending on the thickness of the pork cutlets.
9. This cut keeps the pork cutlets in a single, flat piece.
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