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JUICY, TENDER IBÉRICO PORK & VEGETABLE SKEWERS

Juicy and full of colour and vitamins, these Ibérico pork and vegetable kebabs are a must for your next BBQ. Enjoy them with a glass of cold Estrella beer! Recipe by @thecornerplot
READY IN

1h

COOKING TIME

8 mins

PREP TIME

30 mins

SERVES

4 people

ingredients

  • 3 tbsp of extra virgin olive oil
IN STOCK
  • Juice of half a lemon
  • 1 tsp of sweet smoked paprika
IN STOCK
  • 4 dashes of smoked hot sauce
IN STOCK
  • 1 tsp dried oregano
  • Pinch of saffron, crushed
IN STOCK
  • Pinch of sea salt
IN STOCK
  • 1 tsp of ground cumin
  • 1 Iberico Solomillo
IN STOCK
  • Courgette, cut into 2cm pieces
  • Peppers, deseeded and cut into 3 cm pieces
  • Red onion, peeled, quartered and separated
  • 4 skewers
Method:
  1. Whisk the marinade ingredients in a non-reactive mixing bowl.  
  2. Remove any remaining silver skin from the pork fillet, slice it into 2cm rounds, and marinate for 30 min.
  3. Skewer the pork fillet and vegetables, leaving a little space between each piece. Heat the barbecue, and cook for 8 minutes, turning once and basting with the remaining marinade.
  4. Serve on a bed of salad leaves, plenty of mojos, and a wedge of lemon.

Little tips: These skewers are delicious served with mojo sauces.

Click here for the mojo recipes.

For extra flavour, double the marinade and mix the vegetables before skewering with the pork. Use the remaining marinade for basting.

ingredients

  • 3 tbsp of extra virgin olive oil
IN STOCK
  • Juice of half a lemon
  • 1 tsp of sweet smoked paprika
IN STOCK
  • 4 dashes of smoked hot sauce
IN STOCK
  • 1 tsp dried oregano
  • Pinch of saffron, crushed
IN STOCK
  • Pinch of sea salt
IN STOCK
  • 1 tsp of ground cumin
  • 1 Iberico Solomillo
IN STOCK
  • Courgette, cut into 2cm pieces
  • Peppers, deseeded and cut into 3 cm pieces
  • Red onion, peeled, quartered and separated
  • 4 skewers

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