John Myers
Meat Skewers – Also Suitable for Grill
The perfect meat skewers – also suitable for grill recipe with a picture and simple step-by-step instructions.
- 1 Pork tenderloin
- 1 Red pepper
- 1 Green paprika
- 2 Fresh onions
- Streaky bacon
- Extra virgin olive oil
- 1 size Frying pan
- 1 Baking dish
- The pork tenderloin is first washed under cold water, dried and then freed from the tendons.
- Cut once lengthways and then cut into pleasant cubes (i.e. bite-sized).
- Wash, quarter and core the peppers, removing the white skins as well.
- Cut into pieces the same size as the fillets.
- Peel and quarter the onions and then remove layers from the quarters. Depending on how many onions you want on the skewer.
- Cut the streaky bacon into slices the size of the bell pepper.
- If you use the skewers, you should water them well beforehand. Then the meat won’t stick to it. I had metal skewers.
- Now it’s time to wind up. Like a pearl necklace: first pork tenderloin, then paprika, onion, bacon, paprika (color should alternate) and pork tenderloin again. We finish with pork tenderloin.
- Heat the oil in a pan and brown the skewers nicely on all sides.
- Now slide the skewers out of the pan into the baking dish and into the oven preheated to 150 ° C (convection) and cook for about 20 minutes.
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