Main course
Pork kebabs marinated with Zucchi 100% Italian Sustainable EVO oil
4
people
15′
(cooking time)
20′
(total time)
Difficulty
Easy
Ingredients
Neck of Pork | 600 g |
Red Pepper | 1 |
Shallots | 4 |
Garlic | 1 clove |
Anchovies | 2-3 |
Capers | 1 spoonful |
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL | |
Oregano | to taste |
Lemon | 1/2 |
White Wine | 1 glass |
Fresh Chilli Pepper | to taste |
Salt and Pepper | to taste |
Instructions
Place the peeled garlic, oregano, anchovies, chilli pepper and capers in the jug of a blender.
Add the wine, lemon juice and oil. Blend and add salt and pepper to taste.
Dice the meat into cubes of about 2 cm. Trim and dice the peppers.
Peel the shallots and slice them into 4 segments. Put the cubes of meat onto the skewers, alternating with peppers and shallots, and arrange them in an oven dish.
Pour the marinade over the meat and leave to stand for at least a couple of hours.
After the marinating time, arrange the kebabs on the grill about 40 cm from the heat and cook for about 5-10 minutes on each side. Remove from the heat, transfer to the serving dish and serve with salad.
Add the wine, lemon juice and oil. Blend and add salt and pepper to taste.
Dice the meat into cubes of about 2 cm. Trim and dice the peppers.
Peel the shallots and slice them into 4 segments. Put the cubes of meat onto the skewers, alternating with peppers and shallots, and arrange them in an oven dish.
Pour the marinade over the meat and leave to stand for at least a couple of hours.
After the marinating time, arrange the kebabs on the grill about 40 cm from the heat and cook for about 5-10 minutes on each side. Remove from the heat, transfer to the serving dish and serve with salad.
