Wild Boar Kebab

Wild Boar Kebab 4 Servings


Wild Boar Kebab:
1 kg / 35 oz.Wild Boar Loin or Ham
4 tbspShawarma Spice Blend
Some Butter or Olive Oil
100 gRed Onion, Sliced
100 gCeleriac, Julienned
100 gCarrot, Julienned
3 dlWater
2 dlSugar
2 dlApple Cider Vinegar
2 tspCoriander Seeds
2 tspFennel Seeds
1 pcsGinger
1 pcsRed Chili
Chili Mayonnaise
2 dlCooking Oil
1 pcsEgg Yolk
2 tspDijon Mustard
1-2 tspRed Chili Sauce, Hot
1 tbspWhite Wine Vinegar
1 tspFish Sauce


  1. Paste the meat and cut into slices, rub the spice blend into the meat.
  2.  Thread onto skewers and grill over a medium heat.
  3. Place the flank directly over the heat source until nicely browned. 
  4. Then grill indirectly until the internal temperature reaches about 60–65 degrees.
  1. Put everything in a saucepan and bring to the boil.
  2. Remove from heat and transfer to a “pickle jar”.
  3. Leave for at least 3 days before use to bring out the flavor.
Chili Mayonnaise
  1. Mix/whisk together the egg yolk, mustard, vinegar.
  2. Then add the oil in a fine stream until it’s nice and thick.
  3. Add chili to taste. 



Finish by packing the beets in a baking tin, topping with the pork and serving with the meat and sauce on the side.