Get ready to tantalise your taste buds with these mouthwatering Pork Loin Kebabs! Perfect for a summer barbecue or any occasion, these kebabs are packed with flavours that will leave your guests wanting more.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Pork Loin Kebabs
Servings: 3 People
Ingredients
For the Pork Loin Kebabs:
- 1.5 kg Pork Loin , silver shin removed, cut in 3cm cubes
- 2 Green Bell Peppers , seeded and cut in 3cm cubes
- 4 Green Bell Peppers
- 3 Cobs Sweetcorn
- 1 Large Onion , cut in 3cm cubes
For the Marinade:
- 60 ml EVOO , Extra Virgin Olive Oil
- 30 ml Lemon Juice
- 30 ml Red Wine Vinegar
- 2 tbsp Dry Oregano , ground
- 1 ½ tbsp Dijon Mustard
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Start with the marinade by combining all the ingredients in a medium bowl and whisk well.
- Add the pork Loin cubes in the bowl of the marinade and refrigerate for 1 hour or even better overnight.
- Remove from the refrigerator 1 hour prior to cooking and put on skewers while adding between the pork cubes a piece of pepper and onion.
- Set a gaz BBQ grill on high heat and once sizzling hot add the pork skewers turning frequently for about 15’. At the same time add the sweetcorn cobs and peppers on the grill, brush with a bit of oil, season with salt and pepper and cook until caramelised.
- Remove the kebabs from the grill and off their skewers into a serving plate. Pour on top the remaining marinade and serve along with the sweetcorn, peppers and rice.
