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Spanish-Style Pork Kebabs

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

Fuel Type:
  • People

    Serves 6 to 8

  • Prep Time

    15 min.

  • Marinating Time

    4 to 8 h

  • Grilling Time

    8 to 10 min.

Ingredients
Instructions

the Ingredients

20151023095409 Row Pork 27

Marinade

  • 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

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FIRE UP YOUR GRILL

Instructions

  • 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. 
  • If using bamboo skewers, soak them in water for at least 30 minutes.
  • Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • Remove the pork from the bag and discard the marinade. Thread the pork cubes and bell pepper squares alternately onto skewers. 
  • 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. 
    Brush the cooking grates clean. Grill the skewers over 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. 

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