Pork and Asparagus Kebabs | Jono & Jules do food & wine

After such a protracted, cool and moist spring we lastly have sunny climate in Eire and so we cook dinner every little thing on hearth… on skewers… and many salads. Lengthy could it final!

Wine suggestion: Should you take this as a starter, we extremely advocate a superb, dry Oloroso, such because the Bodegas Hidalgo Oloroso Faraon, which is nutty, smoky, spherical and honeyed on the nostril, however with an enveloping roundness and richness on the palate, regardless of being bone dry. Very savory and scrumptious with meals.

Pork and asparagus kebabs – for 4 folks

• 500 g pork fillet, minimize throughout the grain ½ cm thick slices
• 1 garlic clove, minced
• 1-2 tsp smoked paprika powder
• 3 tbsp olive oil
• 250g asparagus, woody ends damaged off and minimize into thirds (do not buy the very skinny stuff for this as it will likely be tough to string onto the skewers)
• 1 bunch of spring onions, minimize in thirds

Place the pork in a big bowl, add the garlic, smoked paprika, olive oil and sherry vinegar and stir to mix. Cowl and refrigerate for an hour or two, then stir within the asparagus and spring onions to coat the marinade.

Thread items of pork, asparagus and spring onion onto skewers.

Put together your barbecue for direct cooking, place the skewers instantly on the warmth and cook dinner for about 10 minutes, turning them just a few instances to make sure they brown and cook dinner by.

(Unique recipe from Foolproof BBQ by Genevieve Taylor, Hardie Grant: Quadrille, 2021.)