The acidity in this marinade helps tenderize the meat, says Genevieve Taylor, but the slight sweetness of the marinade means the kebabs can burn if the heat is too high. So be prepared to cook them slightly away from the fire for a little longer than usual.
Makes eight kebabs
- 4 tablespoons balsamic vinegar
- 3 tbsp olive oil
- 1 tbsp brown sugar
- 3 garlic cloves, crushed
- 1 tsp smoked paprika powder
- 1.2 kg pork leg, cut into 3-4 cm cubes
- a bunch of spring onions, cut into 4 cm pieces
- Sea salt flakes and freshly ground black pepper
For the pesto:
- 50 grams of pine nuts
- 30 g basil, leaves and stalks, roughly torn
- 40g parmesan, grated
- 6 tbsp olive oil
- juice of half a lemon
- 1 garlic clove, crushed
- You will also need 8 metal skewers
- Mix the balsamic vinegar, olive oil, brown sugar, garlic and smoked paprika in a bowl. Season with salt and pepper, add the pork and toss everything together. Cover and refrigerate for 12-24 hours.
- For the pesto, place the pine nuts in a small skillet (skillet) and heat over medium-high heat. Roast for a few minutes until golden brown, then place in a food processor. Add the basil, Parmesan, olive oil, lemon juice, and garlic, along with some salt and pepper. Blend to a puree and then place in a bowl.
- I always find that pesto tastes best when it’s freshly made, but you can make it a few hours in advance if you prefer. You can also make it by hand by chopping everything up and then pounding it into a paste in a pestle and mortar.
- When you’re ready to cook, fire up the grill, ready for direct and indirect grilling.
- Thread the pork onto metal skewers, alternating with the spring onion. Rest on the grill bars, a little away from the fire, so they cook over medium heat and grill on all sides for 15-20 minutes. Use a meat probe to check the temperature and be careful not to let the tip touch the metal skewer or you will get an incorrect reading. Pork is safe to eat at 63°C for medium, or up to 71°C for well-done pork.
- Serve the kebabs with the pesto dressing on the side.
Taken by Roasted: The Ultimate Guide to Grilling Meat by Genevieve Taylor, published by Quadrille for £20. To buy from The Week Bookshop for £15.99 call 020-3176 3835 or visit us theweekbookshop.co.uk.
https://www.theweek.co.uk/arts-life/food-drink/956603/recipe-balsamic-pork-kebabs-with-pesto Recipe of the week: Genevieve Taylor’s Balsamic Pork Skewers with Pesto Dressing