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
- 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
- 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.
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.