Pork skewers with coriander-lime mayonnaise

Clean 2 limes under running water and pat dry. Grate the green skin off and squeeze out these limes.

Finely chop the lime grater. Chop half of the coriander too.

Press 1 garlic over a bowl and add tomato puree, 2 tablespoons of water, 2 tablespoons of lime juice, 1 tablespoon lime zest, 1 tablespoon chopped coriander, paprika, cinnamon, cumin, salt, generous black pepper and olive oil. Stir until a marinade.

Cut the ham pen into a total of 40 blocks of approximately three x three cm. Spoon the pieces of meat through the marinade and let them marinate for 30 minutes at room temperature.

In the meantime, squeeze the other clove of garlic over a bowl. Add 2 tablespoons of lime juice with the remaining lime zest and finely chopped coriander, mayonnaise, yogurt and some salt and pepper and stir everything into a sauce.

Spoon the sauce in a bowl.

Stick five pieces of meat on each skewer and place them on a plate. Keep them covered in the refrigerator until use.

Roast the skewers on the barbecue in brown and cooked, for ten to twelve minutes, turning them regularly.

Serve the skewers with the remaining coriander and lime wedges in between. Put the lime coriander mayonnaise next to it.