On the menu

Recipe of the week: Genevieve Taylor’s balsamic pork kebabs with pesto dressing

Cook these tender kebabs slightly away from the fire, for a little longer than usual

The acid in this marinade helps tenderise the meat, says Genevieve Taylor, but the marinade’s slight sweetness means the kebabs can burn over too high a heat. So be prepared to cook them slightly away from the fire, for a little longer than usual.

Makes eight kebabs

Ingredients
  • 4 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp brown sugar
  • 3 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 1.2kg pork leg, diced into 3-4cm cubes
  • a bunch of spring onions, cut into 4cm lengths
  • flaked sea salt and freshly ground black pepper

For the pesto: 

  • 50g pine nuts
  • 30g basil, leaves and stems, roughly torn
  • 40g parmesan, grated
  • 6 tbsp olive oil
  • juice of ½ a lemon
  • 1 garlic clove, crushed
  • You will also need 8 metal skewers
Method
  • Mix together the balsamic vinegar, olive oil, brown sugar, garlic and smoked paprika in a bowl. Season with salt and pepper, add the pork and toss together to coat. Cover and refrigerate for 12-24 hours.
  • To make the pesto, tip the pine nuts into a small frying pan (skillet) and set over a medium heat. Toast for a couple of minutes until golden, then tip into a food processor. Add the basil, parmesan, olive oil, lemon juice and garlic along with a little salt and pepper. Blitz to a purée then scoop into a bowl.
  • I always think pesto tastes best when freshly made, but you can make it a few hours ahead if you prefer. You can also make it by hand by chopping everything and then pounding it to a paste in a pestle and mortar.
  • When you are ready to cook, fire up the barbecue ready for direct and indirect grilling.
  • Thread the pork onto metal skewers, alternating it with the spring onion. Rest on the grill bars, slightly away from the fire so they cook over a medium heat, and cook on all sides for 15-20mins. Use a meat probe to check the temperature, taking care the tip doesn’t touch the metal skewer or you will get a false reading. Pork is safe to eat at 63°C for medium, or take it up to 71°C for well done.
  • Serve the kebabs with the pesto dressing on the side.
Book cover

Taken from Seared: The Ultimate Guide to Barbecuing Meat by Genevieve Taylor, published by Quadrille at £20. To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit theweekbookshop.co.uk.

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