Pork and green peppers

In addition to preparation and cooking time, you have to account for 12 hours for the marinade.

The night before, defatted and cut the meat into cubes of 3 cm on each side so you get 24 pieces in all.

Peel the peppers and remove the stem, seeds and pith.

cut the flesh into twenty squares of about 3 cm per side.

Peel the onion and chop finely.

In a bowl put the pork and onion, salt, pepper and oil and peppers.

Mix well.

Cover and let marinate in the refrigerator for 12 hours.

The next day, an hour before you start cooking the meat, remove it from the refrigerator to be at room temperature when cooking.

After this time, turn on the grill.

Prepare four skewers by placing on the same skewer a piece of bell pepper and one meat.

In the end, on each skewer there should be six pieces of pork and five pieces of bell pepper.

Brush the skewers with the marinade, season lightly with salt and pepper and place on hot grill or under the grill of the oven.

Simmer for 20 minutes turning regularly and brushing often with marinade.

Served hot kebabs well.

To cook on the barbecue, you must prepare the brace in advance.

Suggested wine: Beaujolais.