Balsamic pork kebabs with pesto dressing recipe
Vinegar is a wonderful acidic tenderizer but the slight sweetness to this marinade means the kebabs can burn over too high a heat, so be prepared to cook slightly away from the fire for a little longer.
You will need eight metal skewers.
Ingredients
For the kebabs- 4 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 tbsp brown sugar
- 3 garlic cloves, crushed
- 1 tsp smoked paprika
- 1.2 kg pork leg, diced into 3–4cm (1¼in–1½in) cubes
- 1 bunch of spring onions (scallions), cut into 4cm (1½in) lengths
- 1 pinch each of flaked sea salt and freshly ground black pepper
- 50 g pine nuts
- 30 g basil, leaves and stems, roughly torn
- 40 g Parmesan, grated (shredded)
- 6 tbsp olive oil
- 0.5 lemon, juice only
- 1 garlic clove, crushed
Details
- Cuisine: Global
- Recipe Type: Pork
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 8
Step-by-step
- Mix together the balsamic vinegar, olive oil, brown sugar, garlic and smoked paprika in a bowl. Season with salt and pepper, add the pork and toss together to coat. Cover and refrigerate for 12-24 hours.
- To make the pesto, tip the pine nuts into a small frying pan (skillet) and set over a medium heat. Toast for a couple of minutes until golden, then tip into a food processor.
- Add the basil, Parmesan, olive oil, lemon juice and garlic along with a little salt and pepper. Blitz to a purée then scoop into a bowl. You can also make by hand by chopping everything and pounding to a paste in a pestle and mortar.
- When you are ready to cook, fire up the barbecue ready for direct and indirect grilling.
- Thread the pork onto metal skewers, alternating it with the spring onion (scallion). Cook, taking care to keep the kebabs a little away from the fierce infrared heat directly over the fire.
- Serve the kebabs with the pesto dressing on the side.
This recipe is from Seared by Genevieve Taylor (Quadrille, £20). Photography ©Jason Ingram.
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