• Geeman

Mediterranean Grilled Pork Skewers

Overall, French people keep it simple when it comes to barbecue and it is mainly about meat. We basically grill 5 classics that we eat with salads on the side and we rarely step outside of this zone. Of course, some people are more creative and different regions have different traditions, for example in the South west of France locals prefer to use a plancha on which they would prepare breasts of ducks, more spicy types of sausages and seafood. On the French Mediterranean coast , you will find more vegetables and seafood grilling on the barbecue.


The 5 meat staples of French barbecuing:


  1. Pork and herbs sausage (Chipolata)

  2. Spicy lamb sausage from North Africa (Merguez)

  3. Beef or pork skewers (Brochettes)

  4. Pork belly slices (Tranches de poitrine de porc)

  5. Prime beef rib (Côte de Boeuf)


In this recipe, I will cover the pork skewers, "Brochettes de porc" in French. They are my personal favorite barbecue food, it's colorful, not very expensive or complicated to prepare and probably unlike any other meat you have grilled before because there is cinnamon in the marinade. The smell coming from the grill will amaze you, there is definitely a strong Mediterranean influence and flavors, Greeks will probably complain that we have stolen their "Suvlakis" and they could be right.


Maetal skewers of pork meat, bell peppers and onions on a plate
Pork skewers ready to get grilled

Serving: 4 to 6 persons (12 meat skewers)

Preparation time: 20 to 30 minutes for the skewers + marinade resting time + grilling


Ingredients:


  • Around 1,2 kg of pork loin or fillet cut into cubes (chicken or turkey breast will do just fine)

  • 1 fresh red bell pepper (paprika)

  • 1 fresh yellow or orange bell pepper (paprika)

  • 1 fresh green bell pepper (paprika)

  • 1 large white onion


For the marinade:


  • 2 table spoons of olive oil

  • 1 table spoon of honey

  • 1 tea spoon of black pepper

  • 1 tea spoon of sea salt

  • 2 tea spoons of cinnamon powder

  • 1 clove of garlic

  • 1 table spoon of dry herbs (tarragon or thyme or oregano)


Step 1 - Preparing your meat and marinade


  1. Cut your meat in cubes

  2. Mix your meat with the olive oil, honey, black pepper, salt, cinnamon, garlic and herbs

  3. Let rest in the fridge for a couple hours up to overnight


Cubes of pork meat
Cut your meat into same size cubes

Step 2 - Cut your vegetables


Cut your onion and bell peppers (paprika) in small squares that are more or less the surface size of your meat cubes.


Step 3 - Assemble your skewers


If you are going to use wooden sticks, make sure to soak them a bit in water before assembling your skewers because they could burn on the grill. In this recipe, I will be using my metal re-usable skewers, they were cheap and they are very practical during the grilling season.


The idea here is to play with colors and flavors and if I have red, yellow and green pepper bells at hands, I would assemble the skewer in that order:


  1. Red pepper bell

  2. Piece of meat

  3. Onion

  4. Piece of meat

  5. Green pepper bell

  6. Piece of meat

  7. Yellow pepper bell

  8. Piece of meat

  9. Onion

  10. Piece of meat

  11. Red pepper bell


Now your pork skewers are ready to be grilled. Depending on the cut and type of meat you have chosen watch your grilling time and "feel" the meat, it should not get rock hard.


Serving suggestions:


  • A wedge of lemon to squeeze on top of the meat

  • Dijon mustard on the side

  • Maybe a bit of fresh oregano on top

  • These go very well with a nice Greek salad


Enjoy, bon appétit!