CV Kitchen Tips:
From The Country Victualler:
Smoky BBQ Pastrami & Pork Skewers
BBQ Season | Smoky, Spiced & Perfect for Grilling
These smoky BBQ skewers bring a Mexican-inspired twist to proper British meats. Quick to prep, fast to cook, and packed with bold flavour — they’re perfect for summer BBQs, garden grilling and easy weekend cooking.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 10–12 minutes
- Serves: 4
- Best for: BBQs, summer dinners, quick grilling
About This Recipe
This recipe is all about bold flavour and simplicity — taking quality cuts from The Country Victualler and giving them a smoky BBQ finish.
Inspired by Mexican street grilling, these skewers combine sweet, smoky and savoury notes with minimal prep and maximum flavour.
We’ve used:
- 🥩 Hand sliced pastrami
- 🍖 Pork belly pieces for crispy edges
- 🌭 Handmade tomato sausages (cut into chunks)
Ingredients
- 200g hand sliced pastrami (cut into chunks)
- 300g pork belly pieces (skin removed, cut into cubes)
- 4–6 handmade tomato sausages, cut into thick chunks
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic granules
- Juice of 1 lime
- Salt & pepper
- Wooden or metal skewers
Method
- Preheat your BBQ or grill to a medium-high heat.
- Mix olive oil, smoked paprika, cumin, garlic, lime juice, salt and pepper in a bowl.
- Toss the pastrami, pork belly and sausage chunks in the marinade.
- Thread evenly onto skewers, alternating meats for balance.
- Grill for 10–12 minutes, turning regularly until charred and cooked through.
- Rest for 2–3 minutes before serving.
CV Kitchen Tips: Get That Perfect BBQ Char
- Don’t overcrowd skewers — leave space for heat to circulate
- Turn often for even caramelisation
- Add lime after cooking for a fresh kick
- Let meat rest before serving for juiciness
Serving Suggestions
Serve hot straight from the grill with warm flatbreads, fresh salad or roasted corn for a proper summer BBQ experience.
Fire Up the BBQ
Simple ingredients. Bold flavour. Proper British meat with a smoky BBQ twist.
Would you go heavy on spice or keep it smoky and simple?
