Pork Brochettes with Grilled Tortilla Breads
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 39 min.
Ready in
Ingredients
for
8
- Ingredients
- 2 Pork tenderloin cut into bite-size chunks (about 450 g each)
- 2 large, green Bell pepper (rinsed; trimmed; seeded and cut into large chunks)
- 2 Tbsps good-quality olive oil
- ½ cup Red wine vinegar
- 1 tsp salt
- 1 tsp freshly ground Black pepper
- 3 cloves garlic cloves (peeled and minced)
- 2 Tbsps fresh rosemary (finely chopped)
- 1 Tbsp fresh thyme (minced)
- vegetable oil (for grill grate)
- 8 Flour tortillas
Preparation steps
1.
Thread the pork and peppers onto wooden or metal skewers, alternating the meat and vegetables. Place the skewers in a single layer in a 9 by 13-inch / 23 x 33 cm pan or baking dish. Set aside.
2.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, garlic, rosemary and thyme. Drizzle the marinade over the skewers, turning once or twice to thoroughly coat the pork and vegetables. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
3.
When ready to cook, preheat the grill to high heat. Lightly oil the grill grate with vegetable oil.
4.
Place the skewers on the hot grill grates and grill for 6 to 7 minutes per side, or until the meat registers 145º F / 63º C and the pork is cooked through. Arrange the tortillas on the hot grill grate and heat through. Serve immediately.
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