Portuguese Kebabs

Succulent pieces of pork and lamb marinated in garlic, herbs and sherry, Portuguese Kebabs makes a delicious meal for an informal dinner party. Serve Portuguese Kebabs with boiled rice and a crisp green salad.

4-6

1 lb. pork fillets, cut into

1-inch cubes

1 lb. boned shoulder of lamb, cut into I-inch cubes

4 garlic cloves, crushed

1 tablespoon paprika

1 teaspoon dried oregano

2 teaspoons grated orange rind

1 teaspoon salt

2 teaspoon black pepper

1 teaspoon sugar

1 tablespoon finely chopped fresh mint

1 tablespoon olive oil

2 tablespoons dry sherry

First prepare the marinade. In a medium-sized mixing bowl, combine the garlic, paprika, oregano,orange rind, salt, pepper, sugar, mint, oil and sherry together. With a kitchen fork, beat the ingredients until they are thoroughly combined. Add the meat pieces and baste them thoroughly with the marinade. Set aside to marinate for 2 hours, basting occasionally.

Preheat the grill to high and line the grill pan with aluminium foil.

With a slotted spoon, lift the meat cubes from the marinade and thread them on skewers, alternating the pork and lamb.

Reserve the marinade.

Place the skewers on the rack in the grill pan and, using a pastry brush, brush the meat with the marinade. Place the pan under the grill and grill the meat for 10 to 15 minutes, turning the skewers two or three times and basting occasionally with the remaining marinade.

Slide the meat off the skewers on to a serving dish and serve immediately.

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