Grilled Kebab Skewers
Grilled skewers with bacon-wrapped meat, cherry tomatoes, and zucchini on a floral plate, garnished with lemon slices and herbs.
1 hr 2 min
Total
4
Servings
Intermediate
Level
Non-Veg
Timeline
Prep 20 min, Marinate 30 min, Cook 15 min.
Ingredients
For the skewers
600 g (1.3 lb) pork tenderloin, cut into 3 cm (1¼ in) cubes
8 slices thin-cut bacon, halved
12 cherry tomatoes
1 medium zucchini, cut into thick half-moons
8 wooden skewers, soaked in water for 30 minutes
For the marinade
3 tbsp olive oil
3 garlic cloves, minced
1 tsp smoked paprika
½ tsp salt and ½ tsp black pepper
Juice of 1 lemon (half for the marinade, half to finish)
To serve
2 tbsp fresh parsley, chopped
Lemon slices
A large handful of mixed salad greens (added)
Methods
Marinate. Toss the pork with the olive oil, garlic, paprika, salt, pepper and half the lemon juice. Rest for 30 minutes.
Wrap. Wrap each pork cube in half a slice of bacon.
Assemble. Thread the wrapped pork, cherry tomatoes and zucchini onto the skewers, alternating them.
Grill. Heat the grill to medium-high. Cook 12-15 minutes, turning every 3-4 minutes, until the bacon is crisp and the pork reaches 63°C (145°F).
Finish. Squeeze over the remaining lemon juice and scatter with parsley.
Serve. Plate on a bed of salad greens with lemon slices.
Chef's tip:
“Start the bacon seam-side down so it stays wrapped. Soaked skewers won’t burn, and a 3-minute rest keeps the pork juicy.”
Notes:
You’ll need: a grill or grill pan.
No grill: use a grill pan or broil for 12 minutes, turning once.
Chicken swap: use boneless thighs and cook to 74°C (165°F).
Contains: pork.
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