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
- 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!