Pork and Bell Pepper Brochettes
1 1/2 to 2 lbs. lean boneless pork butt, cut in 1 1/2-inch cubes
1/2 C. dry white wine
juice of 1 lemon
2 T. olive oil
1 t. each salt and paprika
1/4 t. each black pepper and dried rosemary
1 large onion
1 large red bell pepper, halved and seeded
Place pork cubes in a shallow bowl. In blender, mix wine, lemon juice, oil, salt, paprika, pepper, and rosemary. Cut onion in half; reserve half and finely chop the other half and add to pork. Pour marinade over pork. Cover and refrigerate pork 8 to 10 hours or overnight.
Remove pork from bowl, reserving marinade. Cut remaining onion half in wedges; separate into layers and cut into squares. Cut red pepper into 1-inch squares. Using 4 to 6 skewers, thread pork cubes, alternating with onion and red pepper squares.
Prepare charcoal fire for direct-heat cooking. When coals are ready, grill skewered pork about 6 inches above coals, brushing occasionally with reserved marinade until well-browned on each side (about 7 to 8 minutes per side).
Servings: 4 to 6.
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