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Miniature Pork Brochettes

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Makes: 12
450g / 1 lb lean boneless pork
3 tbsp Spanish olive oil, plus extra for oiling
(optional) grated rind and juice of 1 large lemon
2 garlic cloves, crushed
2 tbsp chopped fresh flat-leaf parsley, plus extra to garnish
1 tbsp ras-el-hanou! spice blend
salt and pepper

The brochettes are marinated overnight, so remember to do this in advance so that they are ready when you need them. Cut the pork into pieces about 2cm / 3/4in square and put in a large, shallow, non-metallic dish that will hold the pieces in a single layer.

To prepare the marinade, put the remaining ingredients in a bowl and mix well together. Pour the marinade over the pork and toss the meat in it until well coated. Cover the dish and marinate in the refrigerator for 8 hours or overnight, stirring the pork 2-3 times.

Preheat the grill, griddle pan, or barbecue. Thread 3 marinated pork pieces, leaving a little space between each piece, onto each prepared skewer. Cook the brochettes for 10-15 minutes or until tender and lightly charred, turning several times and basting with the remaining marinade during cooking. Serve the pork brochettes piping hot, garnished with parsley.

You can use wooden or metal skewers to cook the brochettes and for this recipe you will need about 12 x 15-cm / 6in skewers. If you are using wooden ones, soak them in cold water for about 30 minutes prior to using.

This helps to stop them burning and the food sticking to them during cooking. Metal skewers simply need to be greased and flat ones should be used in preference to round ones to prevent the food on them falling off.

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