Get ready to transport your dinner table to the vibrant streets of Spain with these mouthwatering Pork Kebabs with Romesco! Imagine tender, juicy pork cubes perfectly charred and nestled alongside colorful bell peppers, all brought to life by the rich, nutty romesco sauce. This isn't just a recipe - it's a culinary adventure that promises to turn an ordinary meal into an extraordinary dining experience that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin, cut into cubes
- 1 red bell pepper, cut into pieces
- 1 yellow bell pepper, cut into pieces
- 1 onion, cut into pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup romesco sauce
Instructions
- Begin by preparing all your ingredients. Cut the pork tenderloin into 1-inch cubes and place them in a large mixing bowl. Cut the red and yellow bell peppers and onion into similar-sized pieces, approximately 1 inch, ensuring they are uniform for even cooking.
- Drizzle the olive oil over the pork cubes and the chopped vegetables. Season generously with salt and pepper to taste. Toss everything together until the pork and vegetables are well-coated with the oil and seasoning.
- Preheat your grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for about 10-15 minutes to prevent burning during cooking.
- Once the grill is hot, thread the pork cubes and pieces of bell peppers and onion onto the skewers, alternating between the pork and vegetables for a colorful presentation. Aim to fill each skewer, leaving a little space between each piece for even cooking.
- Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the pork is cooked through and has nice grill marks. The internal temperature of the pork should reach 145°F (63°C).
- While the kebabs are grilling, you can warm the romesco sauce in a small saucepan over low heat or in the microwave for a minute or two, just until heated through.
- Once the kebabs are done, remove them from the grill and let them rest for a couple of minutes. This allows the juices to redistribute, keeping the meat tender and flavorful.
- To serve, arrange the kebabs on a platter and drizzle the warm romesco sauce over the top or serve it on the side for dipping. Enjoy your delicious pork kebabs with romesco sauce!
Tips
- Ingredient Prep is Key: Cut all your ingredients to uniform sizes to ensure even cooking and a professional-looking presentation.
- Skewer Smartly: Soak wooden skewers in water for 10-15 minutes before grilling to prevent burning and potential fire hazards.
- Temperature Matters: Use a meat thermometer to check that your pork reaches the safe internal temperature of 145°F (63°C).
- Don't Overcrowd: Leave a little space between ingredients on the skewer to allow heat to circulate and promote perfect grilling.
- Rest Your Meat: Always let the kebabs rest for a few minutes after grilling to lock in those delicious juices and ensure maximum tenderness.
- Sauce Tip: Warm the romesco sauce gently to enhance its flavors without compromising its texture.
Nutrition Facts
Calories: 301kcal
Carbohydrates: 11g
Protein: 30g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 32mg
