Juicy, tender, easy to make and cheap! Can you find a reason not to try these Portuguese style pork kebobs? In Portugal, they call them espetadas.
In a bowl, mix together the garlic, paprika, hot sauce, sweet pepper sauce, wine and salt.
Pour the marinade in a strong and sealable bag.
Place the pork cubes in the bag with the marinade.
Remove some of the air from the bag and seal.
Move the marinade around the pieces of pork to completely coat, and then place the bag in the fridge for at least 4 hours or over night.
Clean and coat the grids/grates with oil to prevent sticking. You can brush or spray a light coat of canola or vegetable oil.
Light the BBQ, cover and heat to between 450 ºF and 500 ºF.
Build your skewers alternating between the pork pieces, red pepper, green pepper, onion and chouriço pieces.
Place the skewers on the grill and close the lid. Cook for 2 to 2 1/2 minutes.
Repeat the last step for all four sides.
Place the skewers on a serving dish and squeeze the lemon over the meat.
Loosely cover with aluminum foil for about 5 minutes.
Serve with a fresh salad, rice, roasted potatoes or any other favourite side. Enjoy!
We used metal skewers. You can also use wood skewers, but if you do, make sure to soak them in cold water for about 30 minutes before adding the ingredients.