Wednesday, April 27, 2011

Sumac Pork Kebabs with coloured peppers

Recipe for 4

1/2kg pork tenderloin, trimmed and cut into bite size cubes
2 tablespoons olive oil
1 teaspoon sumac
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 red bell pepper thickly cut
1 yellow bell pepper thickly cut


Combine olive oil, grated lemon zest, salt, pepper, and sumac in a large bowl, stirring well. Add pork and toss to coat with the marinade. Refrigerate and marinate for at least 30 minutes, tossing occasionally.
Prepare grill to medium-high heat and brush with some olive oil.
Thread pork and bell peppers alternately onto thick skewers. Place skewers the grill and cook until pork is done, turning occasionally.
Serve directly from grill with pita bread and fresh salad. Enjoy!