Espetada Elevation
Grilled Skewered Pork with Garlic, Herbs, and Roasted Portuguese Vegetables
1 hour
Serves 4
DinnerPortugueseGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
This is backyard grilling with Portuguese pedigree: cubes of pork marinated in garlic, wine, and herbs, then skewered and cooked over fire. Alongside, roasted veggies absorb all those savory drippings, let's turn your patio into an Azorean churrasco.
Ingredients
Yield
4
Instructions
- 01In a large bowl, combine the white wine, olive oil, garlic, bay leaf, oregano, parsley, smoked paprika, kosher salt, and black pepper. Add pork cubes and toss to coat. Marinate, covered and refrigerated, for at least 45 minutes or up to 4 hours.
- 02Preheat a charcoal or gas grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes.
- 03Bring a pot of salted water to a boil. Add the baby potatoes and parboil for 8 minutes, then drain.
- 04Toss the parboiled potatoes, red bell pepper, onion, and zucchini with 1 tbsp olive oil and a pinch of salt in a large bowl.
- 05Thread the marinated pork and vegetables onto skewers, alternating each ingredient for maximum visual and flavor contrast.
- 06Grill the skewers over direct heat, turning every 2-3 minutes, for a total of 12-15 minutes until the pork is browned and cooked through and the vegetables are charred at the edges.
- 07Transfer skewers to a platter. Rest for 5 minutes before serving. Squeeze fresh lemon over the top.
- 08Serve immediately, passing any extra lemon wedges at the table.
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