1 kg of pork loin
200 g of prosciutto, cut into strips
2 large cloves of garlic, minced
3 thin strips of lime rind
4 tablespoons of lime juice
4 tablespoons of white wine vinegar
1/2 cup of olive oil
1 tablespoon of dried thyme
1 teaspoon of salt
1/2 teaspoon of black pepper
1 kg of pork loin
200 g of prosciutto, cut into strips
2 large cloves of garlic, minced
3 thin strips of lime rind
4 tablespoons of lime juice
4 tablespoons of white wine vinegar
1/2 cup of olive oil
1 tablespoon of dried thyme
1 teaspoon of salt
1/2 teaspoon of black pepper
Mix together the garlic, lime rind, lime juice, white wine vinegar, olive oil, thyme, salt, and black pepper in a medium bowl
Remove excess fat from the pork loin
Cut into cubes about 2 cm
Add to marinade
Refrigerate for at least one day, turning the meat occasionally
Wrap each piece of meat with a strip of prosciutto and thread onto skewers
Grill or broil until the meat is cooked through
Serve with butter mixed with lime rind and juice, salt, and black pepper
Yield: 12 skewers
Note: You can use cooked prosciutto instead of raw if desired.
