PORTUGUESE-STYLE PORK KEBABS
Juicy, tender, easy to make and light on the wallet! Is there any reason not to try these Portuguese-style pork kebabs?
Difficulty: Intermediate Prep Time: 15 min Cook Time: 10 min
INGREDIENTS
1.6 kg pork loin center cut, cut in cubes (about 1 to 1.5 inches)
5 cloves garlic, minced
1 tsp paprika
1 tsp Portuguese hot sauce (or Tabasco)
1 tbsp Portuguese sweet pepper sauce (optional)
1 cup white wine
2 tsp course sea salt
1 large green bell pepper (stems and seeds removed, and cut into 1 inch pieces)
1 large red bell pepper (stems and seeds removed, and cut into 1 inch pieces)
1/2 medium cooking onion, (peeled and cut into 1 inch pieces)
300g Portuguese chouriço, cut on a slight angle in 1/4 inch wheels
1/2 lemon
METHOD
- In a bowl, mix together the garlic, paprika, hot sauce, sweet pepper sauce, wine and salt.
- Pour the marinade in a strong and seal-able bag.
- Place the pork cubes in the bag with the marinade.
- Remove some of the air from the bag and seal.
- Move the marinade around the pieces of pork to completely coat, and then place the bag in the fridge for at least 4 hours or over night.
- Clean and coat the grids/grates with oil to prevent sticking. You can brush or spray a light coat of canola or vegetable oil.
- Light the BBQ, cover and heat to between 232 C and 260 C.
- Build your skewers alternating between the pork pieces, red pepper, green pepper, onion and chouriço pieces.
- Place the skewers on the grill and close the lid. Cook for 2 to 2 1/2 minutes.
- Repeat the last step for all four sides.
- Place the skewers on a serving dish and squeeze the lemon over the meat.
- Loosely cover with aluminium foil for about 5 minutes.
- Serve with a fresh salad, rice, roasted potatoes or any other favourite side. Enjoy!