Food Type: Meat
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
800 g pork shoulder cut into 2 cm chunks
4 pepper sweet/bell cut 2 cm pieces
2 onion med root & top removed then quartered
3 tbsp Paprika
2 tsp brown sugar
2 tsp garlic powder/granules
1 tsp cumin ground
1 tsp chilli powder
1 tsp cayenne
1 tsp salt
1 black pepper ground
2 tbsp olive oil
Use long metal skewers on the barbecue for two reasons, wood/bamboo ones will burn even after soaking in water, the metal will transfer the heat to the centre of the meat.
In a small bowl mix together the seasoning apart from the oil.
Place pork chunks in a bowl, pour in oil & coat, then add seasoning then with your hands mix altogether to evenly to coat the meat, cover bowl with cling film & set aside for 30 mins before cooking.
Build the skewers, first break quartered onion into separate leaves, then take a piece of pepper thread it on then one onion leaf then a piece of meat then onion leaf pepper meat & so on aim to get 200g of meat on each skewer.
Place on the barbecue or under a grill & cook for about 10 to 15 mins turning often, to ensure meat is cooked, take a piece off cut in half to see if its cooked all the way through.
Suggestion & Tips
Classic barbecue kebab, use a fork to de-string skewer onto a serving plate or dish.