Categories: Meals
Ingredients
- 1 1/4 lb pork tenderloin, cut into 1 1/2-inch chunks
- 2 red bell peppers, cut into 1 1/2-inch chunks
- 1 small red onion, cut into 1 1/2-inch chunks
- 6 tbsp olive oil
- 4 pickled sweet cherry peppers, stemmed, seeded and sliced, plus 1/4 cup brine
- 1 tsp dried oregano
- Kosher salt
- 4 oz mini farfalle pasta
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
- 1 cup bocconcini mozzarella, halved
- Black pepper
Directions
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Soak 4 wooden skewers in water 15-20 minutes to prevent scorching. Preheat a grill to medium high. Combine the pork, bell peppers, red onion, 3 tbsp olive oil, 2 tbsp cherry pepper brine, the oregano and 1/2 tsp salt in a large bowl; toss.
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Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as directed. Drain and rinse under cold water; transfer pasta to a large bowl and add the cherry peppers, the remaining 3 tbsp olive oil and 2 tbsp brine, and 1/4 tsp salt; toss.
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Thread the bell peppers, pork and red onion, alternating, onto the skewers. Drizzle any remaining marinade over the kebabs. Brush the grill grates with olive oil. Grill the kebabs, turning occasionally, until the pork is cook through and the veggies are well marked, 10-12 minutes.
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Add the basil, parsley and bocconcini to the bowl with the pasta; season with pepper and toss. Serve the kebabs with the pasta salad.