BBQ Guinea Fowl and Pork Loin with Spiced Potatoes
60’ min.
Medium
4 people
- 1 guinea fowl, portioned
- 600 g pork loin
- 600 g potatoes (with edible skin)
- 3 garlic cloves, chopped
- 2 rosemary sprigs
- Extra virgin olive oil
- Salt, pepper, turmeric
Cut the guinea fowl into even pieces – breast, thighs, and wings – so everything cooks evenly. Rub the pork loin with olive oil and place it on a tray together with the guinea fowl.
Wash the potatoes well, leaving the edible skin on, and cut them into cubes or wedges. Season with olive oil, salt, pepper, and turmeric, mixing well so they’re evenly coated. Add the potatoes to the meat tray, along with chopped garlic and rosemary sprigs.
Place the tray on a preheated BBQ at medium temperature (180–200°C). Cook for about 40–50 minutes, turning the meat and tossing the potatoes occasionally, until everything is golden brown and crispy. Check doneness: the guinea fowl should be tender and the pork loin juicy.
Serve immediately, piping hot, with a drizzle of extra virgin olive oil. Every bite will be a burst of flavor, perfect for sharing with family or friends. Enjoy!
