Tuscan Pork Skewers

We use our bbq all year round (even when we lived in Canada) and I’m always looking for recipes that enable us to cook outdoors. Fennel has an anise like flavor but is more aromatic, sweeter and less pungent and goes well with pork. The name comes from the Greek word for marathon because the famous battle at Marathon (490 BC) against the Persians was fought on a field of fennel.

Serves 4-6
recipe from TasteItalia

500g fillets of pork
24 small baby potatoes
4 small red onions
2 red bell peppers

For the marinade:
4 tablespoons extra virgin olive oil
1 tablespoon fennel seeds
2 garlic cloves, peeled and finely chopped
2 teaspoon Italian seasoning
grated zest and juice of 1 lemon
pepper for seasoning

To make the marinade, put the fennel into a pestle and mortar and crush. Add to the rest of the ingredients and mix together. Cut the pork unto 24 pieces and put into a glass dish with the marinade. Cover and refrigerate for at least 2 hours.

Meanwhile, put eight wooden skewers to soak, then cook the potatoes until just tender and drain. Peel and quarter the onions, deseed the peppers and cut into chunks. Thread the pork pieces onto the skewers with the potatoes, pepper pieces and onion wedges. Brush the skewers with the Tuscan marinade and cook over a prepared bbq for about 6 minutes on each side. Serve with a salad.

The Culinary Chase’s Note: Beautiful and intense flavors and the lemon helps to tenderize the meat. Not a problem having any leftovers here! Enjoy!