Brochettes Basquaise (Pork and Pepper Skewers)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g pork shoulder, diced into 3cm chunks
- 2 red peppers, sliced
- 1 red onion, sliced
- 2 garlic cloves
- 1 tsp sweet smoked paprika
- 2 tbsp olive oil
- 1 lemon
Nutrition (per serving)
- Calories
- 413 kcal
- Protein
- 31 g
- Carbohydrate
- 9.2 g
- of which sugars
- 6.3 g
- Fat
- 27.5 g
- of which saturates
- 8.3 g
- Fibre
- 3.7 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the olive oil, crushed garlic, sweet smoked paprika and the juice of half the lemon in a large bowl.
- 2
Add the pork chunks and toss well to coat, then leave to marinate for 15 minutes if time allows.
- 3
Thread the pork, red peppers and red onion alternately onto four skewers.
- 4
Heat a grill or griddle pan to high and cook the skewers for 12-14 minutes, turning regularly, until the pork is cooked through with no pink remaining and the vegetables are lightly charred.
- 5
Cut the remaining lemon half into wedges.
- 6
Serve the skewers with the lemon wedges for squeezing over.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.