Finney
Master Chef
Skewered Pork and Peppers
from Weber's Recipe of the Week
Make sure the pepper squares are the same size as the pork cubes so the meat will sear properly on the grate.
Grill overDirect/High heat
Paste
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon Spanish paprika
1/2 teaspoon granulated garlic
1/2 teaspoon light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1-1/4 pounds boneless pork sirloin, cut into 3/4-inch cubes
2 large red bell peppers, cut into 3/4-inch squares
To make the paste: In a medium bowl, combine the paste ingredients and mix until smooth. Add the pork to the bowl and stir to coat evenly. Allow to stand at room temperature for 10 to 15 minutes before grilling.
Thread the pork and peppers on skewers, alternating the ingredients. Grill over Direct High heat until the pork is barely pink in the center, 4 to 6 minutes, turning once. Serve warm.
Makes 4 to 6 servings
from Weber's Recipe of the Week
Make sure the pepper squares are the same size as the pork cubes so the meat will sear properly on the grate.
Grill overDirect/High heat
Paste
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon Spanish paprika
1/2 teaspoon granulated garlic
1/2 teaspoon light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1-1/4 pounds boneless pork sirloin, cut into 3/4-inch cubes
2 large red bell peppers, cut into 3/4-inch squares
To make the paste: In a medium bowl, combine the paste ingredients and mix until smooth. Add the pork to the bowl and stir to coat evenly. Allow to stand at room temperature for 10 to 15 minutes before grilling.
Thread the pork and peppers on skewers, alternating the ingredients. Grill over Direct High heat until the pork is barely pink in the center, 4 to 6 minutes, turning once. Serve warm.
Makes 4 to 6 servings
