When you live in Ireland you need to take advantage of every glimmer of sunshine. It’s always good to have a barbecue recipe up your sleeve so you don’t end up with burgers and sausages again (though we like them too).
Pork fillet and pepper kebabs – to serve 6
- 1kg boneless pork loin
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 2 onions, quartered
- 1 tbsp sugar
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp ras el hanout (a spice mix from North Africa. Available in the supermarket)
Cut the pork into 36 large cubes and cut each pepper into 12 squares. Cut the onions into 36 small wedges.
Put the sugar and vinegar in a small pan and cook over a low heat, stirring until the sugar has dissolved. Pour into a bowl and stir in the olive oil and ras el hanout. Add the pork cubes and give it a good mix.
Thread the pork and veg alternately onto 12 kebab skewers (if you’re using wooden ones you need to soak them for about half an hour first).
Cook on the barbecue, turning and brushing with the marinade for 12-15 minutes, until cooked through.
Serve with salad and some baked potatoes if you like.
Jono & Jules do food & wine 
This is wonderful. It is so good, I have included it as part of my Easy Christmas menu on my blog on Christmas meals made easy. Thank you.
http://robbiebago.blogspot.com.au/2012/12/christmas-food-made-easy.html
We’re honoured Michelle. Happy Christmas. J&J