Spanish Blood Orange Pork Kebabs

This marinade is packed with flavor and perfect for a Spanish theme grilling menu. The fruity We Olive Blood Orange Olive Oil with the herbaceous oregano and garlic and earthy smoked Spanish paprika makes this the perfect marinade for grilled meats and vegetables.

Blood Orange, Garlic and Herb Spanish Grilling Marinade

1/2 cup of We Olive Blood Orange Olive Oil
5 garlic cloves
1/4 cup of chopped fresh oregano
1 tablespoon of smoked Spanish paprika
1 teaspoon each of kosher salt and fresh cracked pepper

Combine all ingredients in food processor can be made 1 day in advance.

Spanish Blood Orange Pork Kebabs

Recipe by Chef Lauren MahlkeIMG_5330-0.JPG

Prep Time:15 minutes, soak kebabs for 30 minutes
Marinade Time: At least 2 hours, could marinade day before
Cook Time: 10 minutes

Ingredients:

1 pork loin, trimmed of fat and cut into 1 inch cubes
1 batch of Blood Orange, Herbs and Garlic Spanish Marinade

Directions:

Soak kebab skewers in water for 30 minutes.

Skewer pork onto kebab sticks about 5 pieces per kebab. Lay in 9×13 glass pyrex pan and cover in marinade, wrap in plastic wrap. Marinate in fridge for at least 2 hours can be made a day in advance.

Heat charcoal or gas grill on medium-high heat. Brush grill with Vegetable Oil on a paper towel with tongs.

Lay kebabs on grill diagonal at an angle and grill for 2 minutes on each corner side grilling for a total of 8-10 minutes.

Serve immediately to help not over cook pork.

Serve with grilled sweet peppers and saffron infused rice with blood orange olive oil.

 

 

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