Grilled Pork Skewers with Oven Roasted Vegetables
Grilling in the oven? With these tasty pork skewers and roasted vegetables, no problem. Spoonsparrow shows you step by step how to do it.
Ingredients
- 800 g pork tenderloin (trimmed)
- 2 Zucchini
- 2 bell peppers (yellow and red)
- 2 Garlic cloves
- 1 sprig rosemary
- 2 stems thyme
- 60 ml olive oil
- Sea salt
- black pepper
Instructions
-
1.
Cut the meat into about 3 cm cubes. Wash, trim, and slice the zucchini into thick (about 4–5 mm) rounds. Wash the bell peppers, halve them, remove seeds and white membranes, and cut into pieces roughly 3 cm long.
-
2.
Thread vegetable and meat alternately onto skewers (about 8 sticks) and place side by side in a shallow dish.
-
3.
For marinating, peel and finely chop garlic cloves. Strip rosemary and thyme leaves and mince together with the garlic. Mix with olive oil. Brush the skewers all over with this mixture, turning once to use up all the oil.
-
4.
Cover and refrigerate for about 1 hour.
-
5.
Place a rack on a greased pan or baking sheet and arrange the skewers on it. Transfer to a preheated oven set to grill mode and cook for about 10 minutes, turning 1–2 times and brushing with remaining marinade from the dish.
-
6.
Remove from the oven, season with salt and pepper, and serve.
