Lemon Garlic Pork Kebabs Recipes

Steps:

• In a large resealable plastic bag, combine the yogurt, lemon juice, garlic, cumin and coriander; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight. , Alternate the pork, onions, tomatoes and peppers on eight metal or soaked wooden skewers. Grill, covered, over medium heat for about 15-20 minutes or until meat juices run clear.

Steps:

• Mix marinade ingredients in a plastic, zipper bag.
• Add pork cubes and marinate at least 1 hour but not more than 6.
• Thread meat on skewers. Brush with olive oil.
• Grill or broil on medium-low heat 7-10 minutes on each side or until nicely browned and just barely done. Don't over-cook or they will be dry and tough.

Steps:

• Trim fat from pork. Combine lemon rind and garlic and rub evenly over pork. Place pork in a casserole dish and add broth. Bake at 400 degrees for 30 minutes. Turn pork over and bake an additional 35 minutes. Discard broth and serve. 12 servings.

Steps:

• Combine butter, lemon juice, lemon zest, brown sugar, and garlic in a bowl. Add chicken and marinate for at least 1 hour.
• Preheat grill for high heat.
• Remove chicken from the marinade and shake off excess. Thread onto skewers.
• Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, turning occasionally, until chicken juices run clear.

Steps:

• For the marinade combine all ingredients in a resealable plastic bag or non-reactive bowl.
• Trim the pork of all visible fat and cut into 1 inch cubes. Place cubes in bag and marinate in the fridge for 30 minutes. (You can also toss the vegetables in if you like. Mushrooms and zucchini are especially good in absorbing the flavor.).
• In the meantime soak wooden skewers in water.
• Wash and cut vegetables for kebabs.
• Thread kebabs alternating between the pork cubes and vegetables. Depending on the size of your pork cubes and the length of the skewers, you will have 1 large or 2 small skewers per person.
• Place on indoor or outdoor grill and cook for 8 to 10 minutes.

Steps:

• In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.

Steps:

• Prepare grill.
• In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeño, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs.
• Add pork to marinade remaining in bowl. Toss pork pieces to coat well and marinate 15 minutes.
• Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Turn kebabs and baste with reserved marinade. Grill kebabs, turning and basting them, 10 to 15 minutes more, or until pork is cooked through and registers 160°F. on a meat thermometer. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
• Serve kebabs with couscous.
• In a small heavy sauce, cook shallot or onion in butter over moderately low heat, stirring, until softened. Add water and bring to a boil.
• Stir in couscous, zest and rosemary and cover pan. Remove pan from heat and let stand 5 minutes. Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste. Serves 2.