Ingredients
-
4
wooden
skewers
-
2 tbsp
olive
oil
-
2 tbsp
lemon juice
-
1
garlic clove
, minced
-
1/4 tsp
salt
-
450 g
pork tenderloin
, cut into bite-sized cubes
-
1
small red
onion
, cut into chunks
Instructions
- Preheat barbecue to medium. Soak skewers in warm water for 20 min.
- Stir oil with lemon juice, garlic and salt in a medium bowl. Season with pepper. Add pork to oil mixture and turn to coat. Thread onto skewers, alternating with onion.
- Oil grill, then barbecue skewers, with lid closed, turning occasionally, until pork is golden and cooked through, 8 to 10 min. Transfer to plates and tent with foil to keep warm until ready to serve with Cool cauliflower salad.
Nutrition (per serving)
- Calories
- 191,
- Protein
- 25 g,
- Carbohydrates
- 4 g,
- Fat
- 8 g,
- Fibre
- 1 g,
- Sodium
- 168 mg.
Wine Pairings
BARBECUED PORK | Perfect Plum
Agiorgitiko (Ah-yor-YEE-ti-ko), a noble Greek grape varietal, doesn’t disappoint, delivering lashings of dark plum and cherry coupled with alluring leather and spice nuances. It’s unmistakably Greek and the perfect sipper for grilled souvlaki.
Boutari Agiorgitiko, Greece, $16.
Flavour Tip:
Switch it up by using cubed chicken instead of pork or adding fresh or dried herbs to the oil mixture.
Side dish: Cool cauliflower salad
Click here for full recipe.
