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Recipe from Weber’s New Real Grilling™ by Jamie Purviance

Spanish-Style Pork Kabobs

  • People

    Serves 6 to 8

  • Prep Time

    15 mins

  • Marinating Time

    4 to 8 h

  • Grilling Time

    8 to 10 mins

  • People

    Serves 6 to 8

  • Prep Time

    15 mins

  • Marinating Time

    4 to 8 h

  • Grilling Time

    8 to 10 mins

the Ingredients

20151023095409 Row Pork 27
  • Marinade
  • ⅓ cup / 8 grams finely chopped fresh Italian parsley leaves and tender stems
  • ¼ cup / 60 milliliters extra-virgin olive oil
  • 2 tablespoons minced red onion
  • 1 tablespoon sherry vinegar
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons minced garlic
  • ¼ teaspoon ground cayenne pepper
  •  
  • Kosher salt
  • 2 pork tenderloins, each about 1 pound, trimmed of silver skin and any excess fat, cut into 1¼-inch cubes
  • 2 large bell peppers, 1 red and 1 green, cut into 1¼-inch squares

Special Equipment

  • metal or bamboo skewers

Instructions

  • 01 Whisk the marinade ingredients, including ½ teaspoon salt. Put the pork cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 8 hours, turning occasionally. 
  • 02 If using bamboo skewers, soak them in water for at least 30 minutes.
  • 03 Prepare the grill for direct cooking over high heat (450° to 550°F).
  • 04 Remove the pork from the bag and discard the marinade. Thread the pork cubes and bell pepper squares alternately onto skewers. 
  • 05 Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until the pork is barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and season with salt. Serve warm. 
Ingredients
Instructions