GREEK-STYLE PORK KABOBS
Plan ahead the pork needs to marinade for a minimum of 8-24 hours, if you are using wooden skewers soak them in water for at least 30 minutes before threading the meat on and grilling. I like to thread on large cherry tomatoes also --- this great served with recipe #105726 :)
Provided by Kittencalrecipezazz
Categories Pork
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl mix the first 9 ingredients until well blended.
- Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.
- Remove the pork cubes from the bag and thread on skewers.
- Season the pork cubes with seasoned salt and black pepper.
- Grill over medium-high heat turning occasionally for about 5 minutes or until the pork is cooked to desired doneness.
Nutrition Facts : Calories 867, Fat 74.5, SaturatedFat 17.6, Cholesterol 152, Sodium 189.5, Carbohydrate 4.8, Fiber 0.7, Sugar 1.1, Protein 43.5
PORK KABOBS
These delightful picnic kabobs are my young daughter's favorite. My husband also enjoys them, even though he never cared much for pork. The cool, refreshing sauce is a tempting topping for sizzling grilled kabobs. - Louise Wetmore, Cottage Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. , Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. , Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.
Nutrition Facts :
GREEK OUZO PORK KEBABS
Tender and colorful, this is a delicious new way to enjoy kebabs! VIDEO https://youtu.be/fZ6Kw_gDepU
Provided by CLUBFOODY
Categories Greek
Time 42m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the marinade; in a bowl, add oil, lemon juice, balsamic vinegar, honey, pressed garlic, oregano, thyme, rosemary, sea salt, and black pepper. Whisk very well and set aside.
- Remove the silver skin from the tenderloins before slicing and cutting in half - don't halve the tails. Place the pieces in a re-sealable plastic bag and pour the marinade over. Close the bag and give it a good massage to coat the meat. Place the bag in a large pie plate and transfer to the fridge for 8 hours.
- After 8 hours, transfer the meat to the pie plate and pour the marinade in a small saucepan; set the heat to medium low.
- Skewer the kebabs by starting with a pepper slice, then meat, then cherry tomatoes, meat, onion slice, meat and back to pepper. If there's more marinade left in the pie plate, add it to the saucepan. Start the barbecue.
- When the temperature reaches between 475ºF to 525ºF, place the kebabs on the grill. Close the lid and cook for 12 minutes, rotating a ¼ turn every 3 minutes.
- Meanwhile, add ouzo to the saucepan and warm it up for 2 to 3 minutes.
- After 6 minutes of grilling and a couple rotations later, generously baste the kebabs with the marinade. Repeat every 3 minutes until the pork is browned and done. Carefully remove from the barbecue and serve immediately with Greek potatoes and Tzatziki sauce. Makes 4 large kebabs.
Nutrition Facts : Calories 701.5, Fat 37.4, SaturatedFat 7.2, Cholesterol 184.4, Sodium 448.9, Carbohydrate 30.8, Fiber 3.1, Sugar 24.1, Protein 60.6
BANH MI BABY BACK RIBS
Steps:
- Preheat oven to 325°. Place ribs in a large roasting pan. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves; add to roasting pan. Add orange; cover pan with heavy-duty foil and seal tightly. Bake until tender, 2 to 2-1/2 hours, brushing with 1/2 cup barbecue sauce halfway through cooking., Meanwhile, in a small saucepan, combine vinegar, sugar and water. Bring mixture to a boil over high heat; cook until sugar is dissolved, about 2 minutes. Let cool completely. Place carrots, radishes and green onions in a bowl; add brine. Refrigerate until serving., Prepare grill for medium direct heat. Carefully remove ribs from roasting pan; discard garlic and orange. Place ribs on grill rack; brush with some of the remaining 1/2 cup barbecue sauce. Grill, covered, over medium heat until browned, 15-20 minutes, turning and brushing occasionally with sauce. Cut into serving size portions. Serve with pickled vegetables, toppings and remaining sauce.
Nutrition Facts : Calories 718 calories, Fat 50g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 1499mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 1g fiber), Protein 45g protein.
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