July 18, 2019
A piece of fine marinated meat, a piece of good, bright-color vegetable, make our cheerful looking kebabs a perfect summer lunch or central dish in an outdoor party. Even more so if you dip them into a real homemade ajvar and wrap them in a warm scone! True pleasure for all lovers of good taste!
The main spices in our marinade, smoked minced paprika and fresh thyme, have made sure to highlight the extremely succulent flavor of pork. For our kebabs, we used pork tenderloin. Besides being convenient for cutting of uniform pieces of meat, tenderloin, as one of the finest pieces of pork, does not contain excess fat that would take a leading role in our marinade. For kebabs, you can use other pieces of pork, from shoulder, for example, just remove the fatty parts before marinating the meat.
Make them with seasonal vegetables of your choice, which will further flavor the meat during cooking. We've used zucchini and peppers, but you can add eggplant and red onion.
And, for the completely perfect meal, serve the juicy pork and vegetables kebabs with real homemade ajvar or some of the Mediterranean sauces with ajvar, and here you can find recipes for them.
500g of pork tenderloin
2 red peppers
2 yellow peppers
2 teaspoons of salt
1 teaspoon of pepper
2 teaspoons of smoked minced sweet paprika
10 fresh thyme twigs
1 dl of oil
Cut the pork tenderloin on equal pieces for the kebabs.
Make a marinade for the meat, of fresh and dried spices and oil, and roll each piece of meat thoroughly. The best way to marinate meat is to put the cut pieces in a plastic sandwich bag, pour the marinade into it and then rub well every piece of meat over a closed bag. Leave thus marinated meat in the fridge to rest for at least 4 hours, and most preferably overnight.
Make kebabs of the marinated pieces of meat. You can put pieces of pepper and zucchini between two pieces of meat. Before you put the meat on the fire, leave it at room temperature to rest for at least 20 minutes.
Grill kebabs on medium heat on the grill or in a grill pan for about 20 minutes. In order to grill kebabs evenly from all sides, as soon as you put them on the grill or in the grill pan, they should be pressed well with a spatula. Serve the grilled kebabs in a closed, the best option would be refractory, dish, so the warm air could preserve all the juices from the meat before serving.
Serve the kebabs with ajvar or white beans sauce and ajvar.
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