Barbecue Pork Kebabs With Blistered Chile Pumpkin Seed Salsa Recipes

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BARBECUE PORK KEBABS WITH BLISTERED-CHILE-PUMPKIN SEED SALSA



Barbecue Pork Kebabs With Blistered-Chile-Pumpkin Seed Salsa image

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

Provided by Chris Morocco

Categories     Bon Appétit     Skewer     Pork     Grill     Grill/Barbecue     Summer     Chile Pepper     Salsa     Cilantro     Seed     Lime Juice     Labor Day

Yield Serves 4

Number Of Ingredients 20

For the salsa:
1/4 large white onion
2 jalapeños
1/4 cup chopped cilantro
1/4 cup finely chopped unsalted, roasted pumpkin seeds (pepitas)
1/4 cup olive oil
3 tablespoons fresh lime juice
Kosher salt
For the pork kebabs:
1 1/4 pounds boneless pork shoulder (Boston butt)
2 tablespoons light brown sugar
2 tablespoons mustard powder
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Vegetable oil (for grill)
Kosher salt
Special Equipment
8 (8-12-inch-long) metal skewers

Steps:

  • Make the salsa:
  • Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron). Let cool. Finely chop onion. Remove seeds from chiles and finely chop. Toss onion, chiles, cilantro, pumpkin seeds, oil, and lime juice in a small bowl. Season with salt.
  • Make the pork kebabs:
  • Freeze pork until very firm around the edges, 20-30 minutes. Slice 1/4" thick, then cut crosswise into 1 1/2"-2" strips if needed. Cover and chill until ready to grill.
  • Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine.
  • Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread pork onto 6-8 skewers, folding and piling onto itself to form a compact shape. Season with salt, then sprinkle generously with brown sugar mixture in several passes, allowing a few minutes between each for rub to adhere. Grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer. Serve pork topped with salsa.
  • Do Ahead
  • Salsa can be made 1 day ahead. Cover and chill. Dry rub can be made 1 month ahead; store airtight at room temperature.

CUMIN-CHILE PORK KEBABS



Cumin-Chile Pork Kebabs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 tablespoons cumin seeds
4 scallions (3 roughly chopped, 1 thinly sliced)
1 jalapeno pepper, roughly chopped (remove seeds for less heat)
1 2-inch piece ginger, peeled and roughly chopped
1 clove garlic, roughly chopped
3 tablespoons vegetable oil, plus more for brushing
1 tablespoon packed light brown sugar
1/4 cup plus 2 teaspoons soy sauce
1 teaspoon Chinese five-spice powder
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 1 1/2-to-2-inch pieces
1/4 cup rice vinegar (not seasoned)
1 teaspoon toasted sesame oil

Steps:

  • Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate.
  • Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until a paste forms. Add the toasted cumin seeds; pulse once or twice to crack them slightly.
  • Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
  • Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside.
  • Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.

MARINATED PORK KEBABS



Marinated Pork Kebabs image

Marinated Pork Kebabs

Provided by conal001

Time 20m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Put diced pork in a bowl with lemon, garlic, chilli and herbs
  • Mix in natural yoghurt and cayenne pepper, salt and pepper to taste
  • cover and place in the fridge for 2 - 3 hours to marinate
  • Remove skewers from water and place pork and green pepper on
  • Cook under medium grill for 15 - 20 mins or place on barbeque

BARBECUED PORK KEBABS



Barbecued Pork Kebabs image

This Filipino pork kebab recipe is great for outdoor parties, especially picnics.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 2h30m

Yield 10

Number Of Ingredients 7

1 cup white sugar
1 cup soy sauce
1 onion, diced
5 cloves garlic, chopped
1 teaspoon ground black pepper
1 (4 pound) boneless pork loin, cut into 1 1/2-inch cubes
10 bamboo skewers, soaked in water for 30 minutes

Steps:

  • Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

Nutrition Facts : Calories 369.4 calories, Carbohydrate 24.7 g, Cholesterol 88.2 mg, Fat 15.8 g, Fiber 0.7 g, Protein 31.1 g, SaturatedFat 5.8 g, Sodium 1507.8 mg, Sugar 21.4 g

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  • Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron). Let cool. Finely chop onion. Remove seeds from chiles and finely chop. Toss onion, chiles, cilantro, pumpkin seeds, oil, and lime juice in a small bowl. Season with salt.
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  • Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine.


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