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 chili, mustard seeds)
1 teaspoon thyme
Salt, pepper, garlic
Equipment:
Kokko kamado Little, L or XL
Cast iron cooking grate
Stainless steel tongs
Preparation:
1. In a large dish, mix the olive oil, lemon juice, Cajun spices, salt, and garlic pepper.
2. Add the pork cutlets and turn them several times to coat them well in the marinade.
3. Refrigerate for 30 minutes, turn the cutlets, and refrigerate for another 30 minutes.
4. Heat up the Kokko on the highest flame.
5. Take each pork cutlet and thread two wooden skewers lengthwise through it.
6. Cut the pork cutlet down the center to make 2 skewers.
7. Oil the plancha surface and place the 8 skewers on it.
8. Grill for 3 or 4 minutes on each side, depending on the thickness of the pork cutlets.
9. This cut keeps the pork cutlets in one nice, flat piece.
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