2 tbsp (30 ml) lemon juice

2 tbsp (30 ml) sunflower or olive oil

2 tbsp (30 ml) chopped fresh origanum

½ tsp (2,5 ml) salt

black pepper to taste

500 g leg or shoulder of pork, all fat removed and cut into cubes

1 onion, cut into pieces

1 green or red pepper, seeds removed and cut into pieces

½ pineapple, cut into pieces

1. Mix lemon juice, oil, origanum, salt and pepper.
2. Place meat in a shallow dish and pour marinade over. Stir through to coat the meat.
3. Marinate for 30 minutes to 1 hour.
4. Thread meat with onion, pepper and pineapple onto sosatie sticks.
5. Heat a frying pan over a medium heat and fry sosaties using some of the marinade. Fry on all sides until golden brown.
6. Reduce the heat, cover with a lid and simmer for 5-7 minutes or until just cooked, but still juicy.
7. Allow to cool and pack 2-3 sosaties in a lunch box as a filling protein with more fresh salad ingredients and a healthy starch to make it balanced.

1. Enjoy the sosaties for supper with salad and roasted sweet potatoes.
2. This marinade can be used to make chicken or fish sosaties.
3. Braai the sosaties over medium coals for 8-10 minutes on each side or until the meat is cooked, but still juicy.
4. If available, dried prunes or apricots are delicious on these sosaties.
5. Add 1 tsp (5 ml) curry powder to the marinade, if preferred.
6. Substitute the origanum for other fresh herbs of your choice. Sage, thyme or rosemary will also be delicious.