Spanish pork skewers with crisp potatoes
Lean pork fillet
400 g, (buy 500g), fat trimmed, cut into 2cm pieces
1 medium, grated
1 tsp, smoked
Red wine vinegar
1 clove(s), crushed
500 g, cut into 1.5 cm pieces
1 medium, cut into 2cm pieces
1 medium, thickly sliced
120 g, (button)
1 x 3 second spray(s)
- Combine pork, onion, paprika, vinegar, 1 tablespoon oil, garlic and sugar in a glass or ceramic dish. Cover and refrigerate for 30 minutes.
- 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.
- 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.