Provençal Pork Brochettes
Ingredients
- 1 large pork fillet, trimmed
- 20 cherry tomatoes
- 1 large red onion
- 2 small courgettes
- 1 large red pepper
- 2 garlic cloves, crushed and chopped
- Juice of a lemon
- 3 tablespoons olive oil
- 1 tablespoon herbes de Provence
- Sea salt and freshly-ground black pepper
Method
Place the garlic, lemon juice, oil and herbs in a large bowl. Cut the pork into half-inch rounds, halve them and add to the bowl. Turn well to coat, cover with film and refrigerate overnight, turning a couple of times.
Place eight wooden kebab skewers to soak in a jug of water.
Cut the onion in two transversely, cut each half into four and separate the segments. Cut the courgettes into half-inch slices and the pepper into small chunks.
Thread meat and vegetables onto the skewers, always ensuring there is a piece of onion next to a piece of meat. Season well and cook for ten minutes over a medium flame, turning frequently and basting with any remaining marinade.
From the May 2018 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)