Pork Fillet and Pancetta Kebabs
Fire up your grill and savor the smoky, succulent flavors of these Pork Fillet and Pancetta Kebabs. Tender cubes of lean pork are wrapped in savory pancetta, skewered with vibrant chunks of red and yellow bell peppers and sweet red onion, then brushed with a zesty marinade of garlic, rosemary, paprika, and lemon juice. Perfectly charred to juicy perfection in just 15 minutes, these kebabs are a quick and delightful way to elevate your outdoor grilling or weeknight dinner. Serve them hot alongside rice, a crisp salad, or crusty grilled bread for a crowd-pleasing meal that’s bursting with color and flavor. Whether it's summer barbecues or cozy indoor grilling, this recipe combines simplicity and sophistication in every bite.
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Recipe Information
Ingredients
- 500 g pork fillet
- 12 pieces pancetta slices
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 2 tbsp olive oil
- 2 cloves garlic cloves
- 1 tbsp lemon juice
- 1 tsp fresh rosemary
- 1 tsp paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
- 6 pieces metal or wooden skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
Trim any excess fat from the pork fillet and cut it into bite-sized cubes, about 2.5 cm (1 inch) across.
Wrap each piece of pork with a slice of pancetta, securing it tightly.
Deseed the red and yellow bell peppers, then chop them into large chunks similar in size to the pork cubes.
Peel and cut the red onion into large wedges, separating the layers slightly for skewering.
Mince the garlic cloves finely.
In a small bowl, combine the olive oil, minced garlic, lemon juice, rosemary, paprika, salt, and black pepper to create a marinade.
Thread the pork, pancetta-wrapped pieces, bell peppers, and onion wedges alternately onto the skewers, ensuring an even distribution of ingredients.
Brush the kebabs generously with the marinade on all sides.
Preheat a grill or grill pan to medium-high heat. If using an oven grill, preheat the oven to 200°C (392°F).
Place the skewers onto the hot grill or grill pan. Cook for 12-15 minutes, turning occasionally, until the pork is cooked through and lightly charred on the edges.
If using the oven grill, place the skewers on a baking sheet lined with foil and cook for the same amount of time, turning halfway through.
Serve the kebabs hot with your choice of side dishes, such as rice, salad, or grilled bread.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 848 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
