Grilled Ibérico Loin Roast skewers with fire-roasted cherry sauce, feta & walnuts

Summer grilling doesn't get much better than this. Tender Ibérico loin roast is threaded onto skewers, grilled until perfectly juicy, and finished with a smoky cherry sauce that brings just the right balance of sweetness and acidity. Grilled feta, toasted walnuts, and fresh parsley add layers of texture and flavor, making this an easy recipe that's perfect for backyard dinners and warm summer nights.

FEATURED CUT

Ibérico Loin Roast

$34.00 15–22oz

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Recipe for Grilled Ibérico Loin Roast skewers with fire-roasted cherry sauce, feta & walnuts

Ingredients

• 1 pack of Campo Grande Ibérico Loin Roast
• 1 teaspoon flaky salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Fire-Roasted Cherry Sauce

• 5 oz fresh cherries, pitted
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon chopped fresh thyme
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 limes

To Finish

• 4 oz feta cheese
• ¼ cup chopped walnuts
• 2 tablespoons finely chopped fresh parsley
• Reserved grilled cherries for garnish

Preparation

1. Remove the Ibérico loin roast from the refrigerator 1 hour before cooking to allow it to come to room temperature. Cut the loin roast into large, even cubes and thread them onto skewers. Season generously with flaky salt and freshly ground black pepper.
2. Place the cherries directly on the grill, using a grill basket if needed, and cook for 3–4 minutes, turning occasionally, until lightly charred and softened. Reserve a handful of whole cherries for garnish.
3. Transfer the remaining grilled cherries to a cast iron skillet set on the grill. Add the olive oil, balsamic vinegar, honey, lime juice, thyme, salt, and black pepper. Cook for 2–3 minutes, stirring occasionally, until slightly reduced and jammy. Transfer to a blender and blend until mostly smooth. Set aside.
4. Place the block of feta directly on the grill, or on a small piece of foil if needed, and grill for 2–3 minutes, turning once, until lightly charred, golden, and softened. Crumble into large pieces.
5. Grill the Ibérico skewers for 2 minutes per side, turning on all sides until nicely caramelized.
6. Remove the skewers from the grill and let them rest for 5 minutes.
7. Spoon the grilled cherry sauce onto a serving platter. Arrange the skewers on top and finish with the grilled feta, chopped walnuts, reserved grilled cherries, and fresh parsley.

FEATURED CUT

Ibérico Loin Roast

$34.00 15–22oz

QUICK ADD