Spanish-Style Pork Kabobs

Spanish Kabobs

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

Serves: 6 to 8 // Prep time: 15 minutes | Marinating time: 4 to 8 hours | Grilling time: 8 to 10 minutes | Special equipment: metal or bamboo skewers

INGREDIENTS

MARINADE

  • ⅓ cup finely chopped fresh Italian parsley leaves and tender stems
  • ¼ cup 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

INSTRUCTIONS

  1. 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.
  2. If using bamboo skewers, soak in water for at least 30 minutes.
  3. Prepare the grill for direct cooking over high heat (450° to 550°F).
  4. Remove the pork from the bag and discard the marinade. Thread the pork and bell pepper squares alternately onto skewers.
  5. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, 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.

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