Skewered Spanish pork shasliks
Prep time 10 minutes Cook time 10 minutes
|8 pork medallions, trimmed and cut in half||$16.00|
|100ml olive oil||$0.60|
|½ teaspoon smoked paprika||$0.25|
|3 tablespoons balsamic glaze||$1.95|
|3 red capsicums||$3.84|
|3 yellow capsicums||$2.52|
|4 small purple onions, halved||$3.20|
|12 wooden skewers, soaked||$0.32|
|Cost per kg||$8.96|
|Recommended sell price (70% mark-up)||$48.76|
|RRP (per kilo)||$15.24|
•8 pork medallions, trimmed and cut in half
•100ml olive oil
•½ teaspoon smoked paprika
•3 tablespoons balsamic glaze
•3 red capsicums
•3 yellow capsicums
•4 small purple onions, halved
•12 wooden skewers, soaked
1.Blend together the olive oil, smoked paprika and balsamic vinegar in a large non-metallic dish.
2.Marinate medallions in the marinade for up to 24 hours.
3.Cut the capsicums into 8 or more pieces. Thread the pork alternately onto large skewers with the purple onion and capsicums.
Customer Cooking Instructions:
BBQ or cook the shasliks on a medium heat for 5-6 minutes until pork is cooked the way you like it. Serve with baked potatoes, salad and a salsa sauce.