These tasty smoky paprika pork kebabs make a delicious tapas-style meal as part of a selection of dishes or served on their own as a starter. Bigger versions make a lovely low-fat main dish served with salad and rice or new potatoes. Smoked paprika is a popular spice in Spain and is now widely available here in most supermarkets and delicatessens. Usually smoked over oak, it can be sweet or hot so check the label and adjust the quantity you use accordingly. Use it in marinades and sauces to give hint of smokiness or add to soups and stews for a more robust flavour.
- 1tsp smoked sweet paprika
- Juice of 1 lemon plus lemon wedges, to serve
- 2tbsp tomato puree
- 1 garlic clove, crushed
- 1tbsp olive oil
- 600g pork fillet, cut into bite-sized cubes
- Flat-leaf parsley and a few salt flakes, to garnish
- In a non-metallic bowl, mix together the paprika, lemon juice, tomato puree, garlic and olive oil. Season with salt and freshly ground pepper. Add the pork and turn to coat in the mixture. Cover and leave to marinate for 30 mins or up to 3 hours in the fridge.
- Thread the pork onto small metal or wooden skewers and cook on a barbecue or under the grill for 8-10 mins, turning occasionally, until lightly charred and cooked through. Serve with lemon wedges and garnish with flat-leaf parsley and a few salt flakes.
Top Tip for making Smoky paprika pork kebabs
The smoky paprika marinade is also delicious for chicken kebabs instead of pork.
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