android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

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.

People
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

Marinade

  • 8 grams finely chopped fresh Italian parsley leaves and tender stems
  • 60 milliliters extra-virgin olive oil
  • minced red onion
  • sherry vinegar
  • smoked paprika
  • ground cumin
  • minced garlic
  • ground cayenne pepper
 
  • Kosher salt
  • pork tenderloins, each about 450 grams, trimmed of silver skin and any excess fat, cut into 3 centimetre cubes
  • large bell peppers, 1 red and 1 green, cut into 3 centimetre squares

Special Equipment

  • metal or bamboo skewers

Instructions

  • 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. 
Ingredients
Instructions