Marinated Pork And Red Onion Kebabs Recipes

Steps:

• Thread 2 pieces of pork and 2 pieces of onion alternately on each skewer.
• Season with salt and pepper.
• Arrange kebabs in 13x9x2-inch glass baking dish.
• Whisk all remaining ingredients in medium bowl.
• Pour marinade over kebabs.
• Let stand up to 2 hours at room temperature or cover and refrigerate up to 1 day, turning occasionally.
• Preheat broiler.
• Drain marinade into small saucepan.
• Boil marinade 2 minutes.
• Broil kebabs until pork is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes.

Steps:

• In a small bowl, combine the first six ingredients. Remove half for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Cover and refrigerate for 3 hours or overnight. , Drain and discard marinade. On six metal or soaked wooden skewers,, alternately thread pork and onions. , Grill, uncovered, over medium heat for 5 minutes; turn. Baste with reserved marinade. Continue turning and basting for 10-15 minutes or until meat is tender.

Steps:

• Heat grill to medium; lightly oil grates. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).
• Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low until jam is liquefied; season with salt and pepper.
• Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes.

Steps:

• Thread two pieces of pork and 2 pieces of onion alternately on each skewer. Season with salt and pepper. Arrange kebabs in 13x9x2-inch glass baking dish.
• Whisk all remaining ingredients in medium bowl. Pour marinade over kebabs. Let stand up to 2 hours at room temperature or cover and refrigerate up to 1 day, turning occasionally.
• Preheat broiler. Drain marinade into small saucepan. Broil kebabs until pork is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes.

Steps:

• Season pork lightly with kosher salt and put it in a bowl or resealable bag.
• Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, jalapeño and honey. Blend until the jalapeño and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
• Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
• When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
• Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn't be any red spots.
• Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.

Steps:

• Place tenderloins in large zip lock bag.
• Mix all other ingredients together in a bowl and pour into bag.
• Give a squeeze to cover tenderloins and refrigerate overnight.
• Barbeque on med-low heat.
• Baste with leftover marinade.
• Will take about 20 minutes.
• Remove, tent with foil and let meat rest for 10 minutes before cutting.

Steps:

• Cut pork into 1" cubes and place in a shallow pan.
• Combine remaining ingredients in a screw top jar and shake until well blended.
• Pour marinade over pork.
• Cover and refrigerate several hours, turning occasionally.
• Drain meat; pat dry and tread on skewers.
• Heat remaining marinade to brush on kebabs during cooking.
• Broil slowly 5" from coals for about 25 minutes.
• Turn skewers frequently and brush with marinade during cooking.
• Vegetables may also be served in this way.
• Thread mushrooms, green peppers, onion wedges or apple on skewers and brush with marinade.
• Broil for 15-20 minutes.

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.