Miniature Pork Brochettes

Julie B's Hive's Note:

Another Tapas recipe. The brochettes(kabobs)are marinated overnight so do this ahead of time so they are ready when you are. Posted for ZWT3

• Total Time: 27 mins
• Prep Time: 12 mins
• Cook Time: 15 mins

Ingredients:

Yield: 12 kabobs

• 1 lb lean boneless pork
• 3 tablespoons Spanish olive oil, plus extra for oiling
• 1 large lemon, juice and rind of, grated
• 2 garlic cloves, crushed
• 2 tablespoons chopped fresh flat leaf parsley, plus extra (to garnish)
• 1 tablespoon Ras El Hanout Spice Blend (Ras-El-Hanout (Moroccan Spice Blend))
• salt and pepper
• 12 skewers

Directions:

1. Cut the pork into pieces about 3/4 in square and put pieces in a large dish that will hold them in a single layer.
2. Prepare the marinade by placing all the remaining ingredients in a bowl and mixing them together. Pour over the pork and toss the meat until well coated. Cover and place in the refrigerator no less than 8 hours. Stir meat 2-3 times during that time.
3. Soak wooden skewers about 20 minutes in cold water before using. If using metal skewers, grease them.
4. Preheat broiler or grill pan. Thread 3 marinated pork pieces, leaving a little space between each piece, onto each prepared skewer. Cook the brochettes for 10-15 minutes or until tender and lightly charred, turning several times and basting with the remaining marinade during cooking. Serve garnished with parsley.

Reviews

[Stardustannie]

I made this for the freezer challenge of ZWT3. I placed all the marinade ingredients and the cubed pork (I used pork fillet) pieces in a zip lock bag and froze. On the day they were required I defosted in the fridge during the day, when returning home from work all there was to be done was thread onto skewers and grill. These were a 5*++++ recipe, my favourite so far during the tour.