Pork and Pepper Kebabs
Delicious pork and pepper kebabs, perfect for a barbecue or grilling.
Equipment
- Chopping board
- Chopping knife
- Mixing bowl
- Wooden spoon
- 4 skewers
- Grill
Ingredients
- 480 g lean pork diced
- 2 red peppers
- 3 tbsp balsamic vinegar or juice of 1 lemon, for the marinade
- 20 ml vegetable oil for the marinade
- 1 red chilli trimmed, for the marinade
- 2 cloves garlic peeled and crushed, for the marinade
- 1 level tsp paprika for the marinade
- 1 tsp parsley dried, for the marinade
- ground black pepper freshly, to taste, for the marinade
Instructions
- Place the balsamic vinegar/lemon juice and vegetable oil in a bowl.
- De-seed the chilli and slice it very thinly. Toss the chilli into the bowl and whisk with a fork.
- Add in the crushed garlic and the paprika.
- Stir the parsley into the marinade and season with some black pepper.
- Add the diced pork to the marinade, making sure that it is well coated.
- Cover with cling film and leave for at least 1 hour, or overnight in the fridge.
- Chop the red peppers in half, de-seed and cut them into chunks. Thread a piece of pepper onto a 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 a hot barbecue or under a hot grill and cook for approximately 20 minutes until they are cooked through, making sure that you turn them frequently and brush with the marinade occasionally.
Notes
You can also use beef instead of pork for variety.
Nutrition per Serving
Calories: 390kcalCarbohydrates: 7gProtein: 21gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 86mgSodium: 74mgPotassium: 532mgFiber: 2gSugar: 5gVitamin A: 2102IUVitamin C: 94mgCalcium: 29mgIron: 2mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!