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Photo of Spanish pork skewers with crisp potatoes by WW

Spanish pork skewers with crisp potatoes

4 - 6
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
A simple way to enjoy Spanish flavours is with these tasty skewers. Great for entertaining on sunny days and the sides are crispy and irresistible!


Lean pork fillet

400 g, (buy 500g), fat trimmed, cut into 2cm pieces

Red onion

1 medium, grated

Ground paprika

1 tsp, smoked

Red wine vinegar

1 tbs

Olive oil

1½ tbs


1 clove(s), crushed

Brown sugar

1 tsp


500 g, cut into 1.5 cm pieces

Red capsicum

1 medium, cut into 2cm pieces


1 medium, thickly sliced


120 g, (button)

Oil spray

1 x 3 second spray(s)


  1. Combine pork, onion, paprika, vinegar, 1 tablespoon oil, garlic and sugar in a glass or ceramic dish. Cover and refrigerate for 30 minutes.
  2. Meanwhile, boil, steam or microwave potatoes until just tender. Drain. Heat remaining oil in a large non-stick frying pan over high heat. Cook potatoes, stirring occasionally, for 10 minutes or until browned and crisp. Season with salt. Cover to keep warm.
  3. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Thread pork, capsicum, zucchini and mushrooms, alternately, onto 8 wooden skewers. Cook skewers, turning, for 8 minutes or until cooked through. Serve with potatoes.


SERVING SUGGESTION: Chargrilled asparagus and rocket leaves.TIP: Soak skewers in cold water for 10 minutes before using to stop them burning during cooking.