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

Spanish-Style Pork Kebabs

  • People

    Serves 6 to 8

  • Prep Time

    15 min.

  • Marinating Time

    4 to 8 h

  • Grilling Time

    8 to 10 min.

Serves 6 to 8
Prep Time
15 min.
Marinating Time
4 to 8 h
Grilling Time
8 to 10 min.

the Ingredients

20151023095409 Row Pork 27


  • 8 grams finely chopped fresh Italian parsley leaves and tender stems
  • 60 millilitres 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 450 grams, trimmed of silver skin and any excess fat, cut into 3 centimetre cubes
  • 2 large bell peppers, 1 red and 1 green, cut into 3 centimetre squares

Special Equipment

  • metal or bamboo skewers


  • 01 Whisk the marinade ingredients, including ½ teaspoon of 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 (230°C to 290°C).
  • 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 centre, 8 to 10 minutes, turning once or twice. Remove from the grill and season with salt. Serve warm.