Makes 6 skewers; serves 3 to 6
Pork is especially amenable to the resinous flavors that flourish on the Provençal hillsides, and in this simple recipe that affinity is further exploited by mixing it with the tart, tangy sweetness of whole kumquats, a citrus fruit that thrives in the warm climates of the eastern Mediterranean. Using the dried lavender leaves and seeds, as well as the dried blossoms, creates a herbal, rather than perfumed, flavor. Crumble them between your fingertips or process them in a spice grinder before combining with the thyme and pepper.
1 teaspoon dried thyme leaves, crumbled
1 teaspoon dried lavender leaves, crumbled
1/4 teaspoon lavender seeds and dried blossoms, crumbled
1/2 teaspoon freshly ground black pepper
3/4 pound lean pork, cut into 1/2-inch cubes (about 24 cubes)
In a small bowl, mix together the thyme; lavender leaves, seeds, and blossoms; and black pepper. Spread the mixture on a baking sheet lined with waxed paper or aluminum foil. Roll the pork cubes and the kumquats in the mixture and wrap them up in the paper or foil. Cover and refrigerate for 2 to 4 hours.
Build a medium-hot fire in a grill. If using wooden skewers, soak 6 wooden skewers in water to cover.
Thread the pork on the skewers alternately with the kumquats. Place the skewers on the oiled grill rack and cook until browned on the first side, 5 to 7 minutes. Turn and cook until the pork is nicely browned on the second side and just cooked through, 5 to 7 minutes longer.
Transfer to a warmed platter or individual plates and serve immediately.
The Mediterranean Herb Cookbook
Fresh and Savory Recipes
from the Mediterranean Garden
By Georgeanne Brennan
Full color photographs throughout
Recipe reprinted by permission.
This page created August 2000
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