Grilled Ibérico Presa Skewers with herb-bourbon butter sauce

Experience a burst of flavors with these Ibérico pork presa skewers. Combining tender pork cubes with fresh zucchini and tomato, and a buttery rosemary, oregano, and bourbon sauce, these skewers are simple to prepare and full of taste. Ideal for grilling season, they’re sure to become a favorite.

Recipe for Grilled Ibérico Presa Skewers with herb-bourbon butter sauce

FEATURED CUT

Ibérico Denver ‘Presa’ Steak

$59.00 20-24oz

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Ingredients:

• 1 pack of Campo Grande Ibérico Presa Steak
• 2 medium zucchinis, cut into 1/2-inch thick rounds
• 16 cherry tomatoes
• 4 tablespoons butter, melted
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon dried oregano
• 2 tablespoons bourbon
• Skewers
• Salt and pepper, to taste

Preparation:

1. Prepare the skewers, cut the Presa into 1-inch cubes. Season the Ibérico Presa cubes with salt and pepper.
2. Assemble the skewers, alternate threading the meat, zucchini rounds, and cherry tomatoes onto the skewers.
3. Make the Basting Sauce,in a small saucepan, melt the butter over low heat. Add the garlic,  herbs and Bourbon. Mix well to combine.
4. Grill the Skewers, preheat your grill to medium-high heat.Place the skewers on the grill. Cook for about 10 minutes, turning to all sides to ensure even cooking.Ensure the meat reaches an internal temperature of 145°F for medium-rare. 
5. Baste the Skewers, while grilling, frequently baste the skewers with the herb-bourbon butter sauce using a brush. This will keep the meat moist and infuse it with flavor.
6. Remove the skewers from the grill and let them rest for a few minutes before serving.Serve the grilled skewers hot, with any remaining basting sauce drizzled over the top if desired. Que aproveche!
   
   FEATURED CUT

   

   Ibérico Denver ‘Presa’ Steak

   $59.00 20-24oz

   QUICK ADD