The Grand Tour Story
Leaving Split behind, the Grand Tour follows the Adriatic north along winding coastal roads where pine forests
tumble down to bright blue water and every tiny harbour seems to have a family konoba with smoke rolling from
the grill. By late afternoon we pull into a small fishing village where a bloke named Luka is cooking thick pork
skewers over glowing charcoal while insisting black pepper is just as important as salt.
One bite later, nobody argues.
These skewers are simple Croatian cooking at its best—juicy pork, cracked black pepper, garlic, paprika and sweet
onions roasted alongside buttery potatoes until everything smells like an Adriatic summer evening.
You’ll Need
For the Pork Skewers
700g pork shoulder, cut into large chunks
2 tbsp olive oil
3 cloves garlic, finely grated
2 tsp cracked black pepper
1 tsp sweet paprika
1 tsp smoked paprika
1 tsp sea salt
1 tsp dried oregano
Juice of ½ lemon
For the Tray
500g baby potatoes, halved
1 large red onion, cut into wedges
1 red pepper, cut into chunks
1 tbsp olive oil
½ tsp sea salt
½ tsp black pepper
To Finish
Fresh parsley, chopped
Lemon wedges
Optional but dangerous
Ajvar
Crumbled feta
Warm flatbreads
Cold Croatian lager
Method
Preheat your air fryer to 200°C.
In a large bowl, combine the olive oil, garlic, cracked black pepper, sweet paprika, smoked paprika, sea salt,
oregano and lemon juice.
Add the pork and coat every piece thoroughly. Leave to marinate for 20–30 minutes if you've got time.
Thread the pork onto metal or soaked wooden skewers, leaving small gaps between the pieces.
Toss the potatoes, onion and pepper with the olive oil, salt and black pepper.
Add the vegetables to the air fryer basket and cook for 8 minutes.
Lay the skewers over the vegetables and continue cooking for 12–14 minutes, turning the skewers halfway
through, until the pork is beautifully browned and cooked through.
Give everything a final 2-minute blast at 205°C for extra char on the pork and crisp edges on the potatoes.
Scatter with chopped parsley and serve immediately with lemon wedges, ajvar or feta if using.