• Total time 20 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



Preheat barbecue to high heat (about 400°F); grease grill. In bowl, add pork, 2 tbsp of the oil, the vinegar, lemon zest and juice, and both paprikas. Season with salt and pepper; let stand 5 minutes.

On metal or soaked wooden skewers, thread pork, alternating with onion pieces. Brush mini peppers with remaining olive oil.

Place skewers, mini peppers and lemon halves cut side down on grill; close lid and cook, turning halfway through grilling time, until pork is browned and vegetables are slightly charred, 6 to 8 minutes. Transfer to serving plate and serve with fresh cilantro and piri-piri sauce, if using. Serve over rice, if desired.

Nutritional facts Per serving: about

  • Iron 2.8 mg
  • Fibre 3 g
  • Sodium 250 mg
  • Sugars 6 g
  • Protein 42 g
  • Calories 300
  • Total fat 10 g
  • Cholesterol 115 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g
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Lunch & Dinner

Paprika Pork Skewers & Mini Peppers