Pork and pepper kebabs recipe

Pork and pepper kebabs

12 ratings

Prep Time:90 mins

Cooking Time:20 mins

Serves:4 Adults

Cost:Low

This is a low salt recipe for making pork and pepper kebab skewers. They are a BBQ favourite as they are easy, tasty and can be prepared beforehand.

About this recipe

Ingredients

480g / 1 lb of diced lean pork
2 red peppers

For the Marinade:

2 tablespoons of balsamic vinegar
2 tablespoons of olive oil
1 red chilli, trimmed
2 cloves of garlic, peeled and crushed
Zest and juice of ½ a lime
1 level teaspoon of paprika
Small bunch flat leaf parsley
Freshly ground black pepper, to taste

Method

Place the balsamic vinegar and olive oil in a bowl
De-seed the chilli and slice it very thinly. Toss the chilli into the bowl and whisk
Add in the crushed garlic, the zest and juice of the lime and the paprika
Chop the parsley and stir into the marinade and season with some black pepper
Cut the pork into 6 to 8 chunks and add to the marinade, making sure that it is well coated
Cover with cling film and leave for at least 1 hour, or overnight
Chop the red peppers in half, de-seed and cut them into chunks. Then thread a piece of pepper onto the skewer, followed by some marinated pork, and then continue until you have filled the skewer with meat and peppers
Repeat the process for the other 3 skewers
Place the kebabs on the hot barbeque and cook for approximately 20 minutes until they are cooked through, making sure that you turn them frequently and brush with the marinade occasionally
Barbeque meats must be cooked thoroughly to protect yourself and others from food poisoning. If you have a meat thermometer, take the kebabs off the heat and insert the thermometer in the thickest parts of the meat. The kebabs are ready when the thermometer reaches 75 degrees.
If you don't have a meat thermometer, cut into the thickest part of the meat with a clean knife to ensure that it is piping hot all the way through, there is no pink meat left and the juices run clear.

What you will need

Chopping board
Chopping knife
Mixing bowl

Serving suggestions

Serve with a light and crispy side salad and baked potatoes

"Remember if you are using wooden skewers to soak them for at least 30 minutes before cooking"

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