A kebab recipe made easy from large chunks of pork loin infused with big flavours from a BBQ style marinade made with ketchup, balsamic vinegar, peppers and herbs.
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Marinated Pork Kebabs
Servings: 4 People
Ingredients
- 3 Pork Fillets , excess fat removed, cut in large chunks 4-5cm
- 100 g Tomato Ketchup
- 75 g Balsamic Vinegar
- 2 tbsp Worcestershire Sauce
- 2 tbsp Lemon Juice
- 1 tbsp Orange Jam or Marmalade
- ½ tsp Cumin Seeds , finely ground
- 1 tsp dry Coriander , finely ground
- 1 tsp Fennel Seeds , finely ground
- 1 tbsp dry Thyme
- 1 tbsp Sweet Smoked Paprika
- 1 tbsp Aleppo Peppers , or any medium heat paprika
- 1 clove Garlic , roasted and minced
- 1 ½ tsp Sea Salt
- 1 ½ tsp freshly ground Black Pepper
Instructions
- To prepare the marinade we take a large bowl and add all the wet and dry ingredients, basically everything! Mix well.
- Add the pork chunks in the marinade, tossing them to be coated well. Cover with plastic wrap and refrigerate overnight.
- An hour before cooking the kebabs, take it out of the refrigerator and skewer them on wooden skewers, loosely next to each other.
- In the meantime, prepare your charcoal and let them get well rested and to create a nice grey ash. Place a rack over the charcoals, about 20cm above and place the kebabs on it. Grill for about 20’ while turning couple of times and until they get a nice charred colour. Remember to brush them couple of times with the remained marinade.
- Remove from the charcoals cover with foil and allow to rest for 10’ and serve with a refreshing corn-peppers-tomatoes-avocado salad.
