Marinades & Dressings

Tuscan Pork Kebabs

These succulent marinated pork kebabs are perfect for the BBQ! Quick and easy to assemble and rich with Tuscan flavour, this recipe is a delight. For a deeper flavour, allow your meat to marinade in Filippo Berio Extra Virgin Olive Oil for as long as possible! Serve with a fresh, crisp salad.
Serves: 4
Preparation time: 20 mins
Cooking time: 12 mins


  • 500g fillet of pork
  • 24 small baby potatoes
  • 2 small red onions
  • 2 red peppers
  • Lemon wedges and fresh herbs, to serve

Tuscan Marinade: :

  • 1 tsp black peppercorns
  • 2 dried chillies
  • 1 tbsp fennel seeds
  • Rosemary sprig, chopped
  • 2 large garlic cloves
  • Zest and juice of 1 lemon
  • 150ml Filippo Berio Extra Virgin Olive Oil


  1. Make the marinade by crushing the peppercorns, dried chillies and fennel seeds then add a pinch of salt. Add the garlic and rosemary and crush together with the lemon and Extra Virgin Olive Oil.
  2. Cut the pork into about 24 pieces and put into a glass dish with the Tuscan marinade, cover and refrigerate for at least 2 hours.
  1. Meanwhile, soak 8 wooden skewers in water. Cook the potatoes until just tender and drain. Peel and quarter the onions, de-seed the pepper and cut into chunks.
  2. Thread the pork pieces onto the skewers with the potatoes, pepper pieces and onion wedges, brush with the marinade then cook on a griddle or a prepared barbecue for about 6 minutes each side.

Cooks tips:

If you like your kebabs to really pack a punch, add 1 tsp of chilli powder to the marinade.