Georgian-style grilled pork with cherry and dill sauce

1 hour 30 minutes


Georgian-style pork skewers

  • 500g of pork loin, cut into large chunks
  • 1/2 onion
  • 2 garlic cloves
  • 1 tbsp of chilli flakes
  • 2 tsp paprika
  • 2 tsp ground coriander
  • 2 tbsp of white wine vinegar
  • 1 tbsp of olive oil
  • 1 pinch of salt

Cherry and dill sauce

  • 500g of cherries, destemmed and stoned
  • lemon juice, from 1–2 lemons
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 2 tsp sugar
  • 1 pinch of salt
  • 1 handful of dill, chopped


To make the skewers, place all the ingredients (except the pork) in a blender and blitz to form a paste. Spread over the pork and leave to marinate for an hour or so. Thread onto skewers
To make the sauce, place all the ingredients (except the dill) in a saucepan with 200ml water and bring to a simmer. Cook for 30–40 minutes until it’s starting to look thick and syrupy. Whizz in a blender until smooth, then pass through a sieve to remove any stray pits or skins
Stir in the chopped dill and check the seasoning – the sauce should be both sweet and sour. If it tastes flat, add more lemon juice
Cook the skewers either under a grill for 15–20 minutes (turning regularly) or over direct heat on a barbecue