Grilled Pork Skewers with Zucchini, Cherries, and Smoked Paprika Balsamic Thyme Marinade

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

2. 2

   In a large bowl, mix the balsamic vinegar, 30 ml (2 tbsp) olive oil, garlic, smoked paprika, fresh thyme, honey, salt, black pepper, and red pepper flakes until a smooth marinade forms.

3. 3

   Add the pork loin cubes to the bowl and toss well to coat completely with the marinade. Let rest for 15 minutes in a cool place or refrigerated.

4. 4

   While the pork marinates, place the zucchini, red onion, and cherries in another bowl. Add the remaining 15 ml (1 tbsp) olive oil and a small extra pinch of salt, then toss gently.

5. 5

   Preheat the grill to medium-high heat, about 425 °F / 220 °C. Clean and lightly oil the grates.

6. 6

   Assemble the skewers, alternating pork loin, zucchini, red onion, and cherries until all ingredients are used.

7. 7

   Place the skewers on the hot grill and cook for 12 to 14 minutes at 425 °F / 220 °C, turning every 3 to 4 minutes so the pork browns evenly and the vegetables get grill marks.

8. 8

   Remove the skewers when the pork is fully cooked and reaches a minimum internal temperature of 145 °F / 63 °C. Let them rest for 3 minutes before serving.

9. 9

   Serve the skewers hot, enjoying the pork juices, lightly caramelized cherries, and the aroma of thyme and smoked paprika.