Saturday, 8 August 2009

BBQ Time - Pork Skewers

This recipe needs to be prepared 12-24 hours in advance and is based on the recipe for Schwenkbraten, a popular summer meat dish for the BBQ in Germany. The meat is marinated without using liquids.

2 small pork chops, boned and cut into bite-size chunks
1 onion, quartered and separated into layers
1-2 garlic cloves, roughly chopped
freshly ground black pepper
sea salt
fresh sage leaves, left whole or cut into broad strips
extra virgin olive oil, for cooking
red or green pepper, cut into bite-sized chunks (optional)
fresh onion for the skewers, quartered and separated into layers (optional)

1. Season the meat with pepper and salt. Place in a bowl. Add sage leaves, garlic and onion and mix well with your hands. Cover and leave in the fridge to marinate for 12-24 hours.

2. Assemble the skewers alternately with meat, peppers (if used) and onion using either the marinated or fresh onion.
Tip: If using bamboo skewers, soak them in water for a few hours.

3. Brush or drizzle with a little olive oil and place on the BBQ.

4. Turn the skewers regularly to prevent them from blackening.

Leftovers: Wrap in foil and cook on the BBQ or in a medium hot oven 175°C) for 10 minutes until piping hot. I'm told by a reliable source that it tastes like freshly cooked.

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