Spanish Pork and Vegetable Skewers

Ingredients

• 1 1/2 pounds pork shoulder, cut into 1 1/2-inch cubes
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large onion, cut into 1 1/2-inch wedges
• 2 large bell peppers, cut into 1 1/2-inch pieces
• 2 large zucchinis, cut into 1 1/2-inch slices
• 2 lemons, cut into wedges, for serving

Method

1. 1In a large bowl, whisk together olive oil, garlic, smoked paprika, oregano, salt, and pepper to make the marinade.
2. 2Add the pork cubes to the marinade and toss to coat, covering the bowl with plastic wrap and refrigerating for at least 2 hours or overnight.
3. 3Preheat the grill to medium-high heat, about 400°F.
4. 4Thread the marinated pork, onion, bell peppers, and zucchinis onto skewers, leaving a little space between each piece.
5. 5Grill the skewers for 10-12 minutes, turning occasionally, until the pork is cooked through and the vegetables are tender.
6. 6Transfer the skewers to a serving platter and squeeze a sliver of lemon juice over the top.
7. 7Serve immediately, with additional lemon wedges on the side.
8. 8Let the skewers rest for a few minutes before serving to allow the juices to redistribute.

Nutrition per serving