# Espetada Elevation

Grilled Skewered Pork with Garlic, Herbs, and Roasted Portuguese Vegetables

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.

- Serves: 4
- Cook time: 1 hour
- Cuisine: Portuguese
- Meal: Dinner
- Dietary: Gluten-free, Dairy-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/grilled-skewered-pork-with-garlic-herbs-and-roasted-portuguese-vegetable-3340cd62
- Image: /api/recipes/image-file?pathname=recipes%2F3340cd62-fec4-4aff-adfd-3a08a1a7fc2e-1790506239342.png

## Ingredients

- 2 lb pork shoulder, cut into 1.5-inch cubes
- 2/3 cup dry white wine
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 2 bay leaf, crumbled
- 1 tsp dried oregano
- 1/4 cup fresh parsley, chopped
- 2 tsp smoked paprika (pimentón)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 large red bell pepper, cut into 1.5-inch chunks
- 1 large yellow onion, cut into 1.5-inch chunks
- 1 medium zucchini, sliced into thick rounds
- 1 lb baby potatoes, halved
- 1 lemon, for serving

## Instructions

1. In 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. (Herb says: Acid plus time equals flavor, marination isn't just a suggestion. It transforms the meat's texture and taste.)
2. Preheat a charcoal or gas grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes.
3. Bring a pot of salted water to a boil. Add the baby potatoes and parboil for 8 minutes, then drain. (Herb says: Parboiling lets the potatoes roast tender by the time the pork is done, no crunchy spuds allowed.)
4. Toss the parboiled potatoes, red bell pepper, onion, and zucchini with 1 tbsp olive oil and a pinch of salt in a large bowl.
5. Thread the marinated pork and vegetables onto skewers, alternating each ingredient for maximum visual and flavor contrast.
6. Grill 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. (Herb says: High heat locks in juices and gives you that sought-after Maillard magic.)
7. Transfer skewers to a platter. Rest for 5 minutes before serving. Squeeze fresh lemon over the top.
8. Serve immediately, passing any extra lemon wedges at the table.