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Photo of Spanish pork skewers with crisp potatoes by WW

Spanish pork skewers with crisp potatoes

6
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
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!

Ingredients

Pork fillet or tenderloin, raw

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

Garlic

1 clove(s), crushed

Brown sugar

1 tsp

Potato(es)

500 g, cut into 1.5 cm pieces

Red capsicum

1 medium, cut into 2cm pieces

Zucchini

1 medium, thickly sliced

Mushrooms

120 g, (button)

Oil spray

1 x 3 second spray(s)

Instructions

  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.

Notes

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

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