Shashlik kebabs with sour cream dip and plum sauce recipe
 Shashlik is a Russian version of shish kebabs. If you don't like pork you can use lamb or beef, just make sure you give the meat enough time to marinate and you cook it quickly over a high heat to keep it moist. 1 tbsp olive or vegetable oil100ml/3½fl oz white wine 1 tbsp cider vinegar1 onion, sliced4 large garlic cloves, crushed3 bay leaves, crumbled1 tsp paprika4 cloves¼ tsp cinnamon1kg/2lb 4oz pork, cubed 1 tbsp olive or vegetable oil 100ml/3½fl oz white wine 1 tbsp cider vinegar 1 onion, sliced 4 large garlic cloves, crushed 3 bay leaves, crumbled 1 tsp paprika 4 cloves ¼ tsp cinnamon 1kg/2lb 4oz pork, cubed 200g/7oz sour creamhandful finely chopped dillhandful finely chopped corianderhandful finely chopped parsley1 tsp cider vinegarpinch sugar 200g/7oz sour cream handful finely chopped dill handful finely chopped coriander handful finely chopped parsley 1 tsp cider vinegar pinch sugar 300g/10½oz ripe plums, stoned and diced1 tbsp sugar1 tsp cider vinegar1 red chilli, seeds removed, chopped or 1 tsp ground chilli2 tbsp finely chopped coriander2 tbsp finely chopped dillsalt and freshly ground black pepper 300g/10½oz ripe plums, stoned and diced 1 tbsp sugar 1 tsp cider vinegar 1 red chilli, seeds removed, chopped or 1 tsp ground chilli 2 tbsp finely chopped coriander 2 tbsp finely chopped dill salt and freshly ground black pepper Method Mix all the marinade ingredients together in a large bowl and add the pork. Make sure the pork is well covered, cover with clingfilm and transfer to the fridge. Leave to marinate for at least 3-4 hours or overnight.Thread the meat onto 6 long metal skewers. Cook on a barbecue or very hot griddle pan for 5-6 minutes until cooked through. For the sour cream dip, mix all of the ingredients together in a bowl. For the plum sauce, cover the plums with water and simmer until the plums are soft. Strain, reserving 75ml/3fl oz of the cooking water,. Put the plums, reserved liquid, sugar, cider vinegar and chilli in a blender. Blend to form a smooth purée. Sieve the plums, season with salt and pepper. Add more vinegar if needed. Stir in the dill and coriander. Serve the kebabs alongside the two dips with a salad and flatbreads on the side. Mix all the marinade ingredients together in a large bowl and add the pork. Make sure the pork is well covered, cover with clingfilm and transfer to the fridge. Leave to marinate for at least 3-4 hours or overnight. Mix all the marinade ingredients together in a large bowl and add the pork. Make sure the pork is well covered, cover with clingfilm and transfer to the fridge. Leave to marinate for at least 3-4 hours or overnight. Thread the meat onto 6 long metal skewers. Cook on a barbecue or very hot griddle pan for 5-6 minutes until cooked through. Thread the meat onto 6 long metal skewers. Cook on a barbecue or very hot griddle pan for 5-6 minutes until cooked through. For the sour cream dip, mix all of the ingredients together in a bowl. For the sour cream dip, mix all of the ingredients together in a bowl. For the plum sauce, cover the plums with water and simmer until the plums are soft. Strain, reserving 75ml/3fl oz of the cooking water,. Put the plums, reserved liquid, sugar, cider vinegar and chilli in a blender. Blend to form a smooth purée. For the plum sauce, cover the plums with water and simmer until the plums are soft. Strain, reserving 75ml/3fl oz of the cooking water,. Put the plums, reserved liquid, sugar, cider vinegar and chilli in a blender. Blend to form a smooth purée. Sieve the plums, season with salt and pepper. Add more vinegar if needed. Stir in the dill and coriander. Sieve the plums, season with salt and pepper. Add more vinegar if needed. Stir in the dill and coriander. Serve the kebabs alongside the two dips with a salad and flatbreads on the side. Serve the kebabs alongside the two dips with a salad and flatbreads on the side.