Barbecue Pork Recipe for Tapas Appetizers

Spanish Tapas at its best bursts out of this barbecue pork recipe so fire up the bbq grill. It’s originally a lamb recipe from North Africa so if lamb is your choice, give it a whirl or even leave out the spices altogether and you're gonna be pretty close to a Greek souvlaki.

It’s an overnight marinade so if you’re grilling today, bookmark this page for next time. Don't try to cut corners on this point, the marinade is absolutely essential both to tenderize the meat and to keep in moist on the skewer. All to often I've have a grilled pork kabob that's absolutley bone dry and I hate it, it's the marinade that's going to stop you from serving tough chewy meat provided you give it the full 24 hours for it to work its magic.

Ingredients:-

• 450g diced pork
• 3 tablespoons olive oil
• Juice of one large lemon
• 2 cloves garlic
• Handful flat leaf parsley chopped
• salt and pepper
• a teaspoon tip each of ginger, cayenne, all spice, cinnamon, coriander & nutmeg

Method:-

Mix up all the ingredients in a bowl and throw in the diced pork, marinate in the refrigerator overnight and give it a stir now and then (if like me, you remember). You'll notice that the olive oil goes cloudy in the cool temperature but this is nothing to worry about, it's normal. It'll also congeal a little so remove the marinade from the refrigerator a good couple of hours before cooking.

When your BBQ is nice and hot, slip the diced pork onto skewers and remember only to use about ½ of the skewer and leave plenty of room to save your fingers from burning when you turn them. Pop them on the grill for 10 – 15 minutes turning once or twice and serve them hot.

The barbecue pork goes perfectly in a pitta bread with a few salad leaves and a spoonful of natural yogurt.

See Also:-

More Tapas Barbecue Food
Great Barbecue Pork Recipes
Delicious Barbecue Marinades
Information About Barbecue Skewers
BBQ Pork Recipe For Greek Souvlaki

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