Grilled Pork Kebabs With Barbecue Glazecooks Illustrated Recipes

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GRILLED PORK KEBABS WITH BARBECUE GLAZE(COOK'S ILLUSTRATED)



Grilled Pork Kebabs With Barbecue Glaze(Cook's Illustrated) image

You will need four 12-inch metal skewers for this recipe. If your pork is enhanced (injected with a salt solution), do not salt it in step 1. Cook time includes meat resting time.

Provided by Coppercloud

Categories     Pork

Time 45m

Yield 4 skewers, 4 serving(s)

Number Of Ingredients 9

2 (12 ounce) pork tenderloin, trimmed and cut into 1-inch chunks
1 teaspoon kosher salt
3 tablespoons ketchup
1 1/2 tablespoons packed brown sugar
1 teaspoon chili powder
3/4 teaspoon cornstarch
1/4 teaspoon liquid smoke
1 pinch cayenne pepper
vegetable cooking spray

Steps:

  • Toss pork and salt together in large bowl and let sit for 20 minutes. Meanwhile, whisk ketchup, sugar, chili powder, cornstarch, liquid smoke, and cayenne together in bowl. Set aside 1½ tablespoons ketchup mixture.
  • Add remaining ketchup mixture to pork and toss to coat. Thread pork onto four 12-inch metal skewers, leaving ¼ inch between pieces. Spray both sides of meat generously with oil spray.
  • FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  • FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
  • Clean and oil cooking grate. Place skewers on hotter side of grill and grill until well charred, 3 to 4 minutes. Flip skewers, brush with reserved ketchup mixture, and continue to grill until second side is well charred and meat registers 140 degrees, 3 to 4 minutes longer. Transfer to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes.

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

GRILLED PORK KEBABS WITH GINGER MOLASSES BARBECUE SAUCE



Grilled Pork Kebabs with Ginger Molasses Barbecue Sauce image

Categories     Ginger     Quick & Easy     Backyard BBQ     Vinegar     Pork Tenderloin     Hot Pepper     Spring     Summer     Grill     Molasses     Gourmet

Number Of Ingredients 14

For barbecue sauce
6 tablespoons cider vinegar
2 tablespoons sugar
2 tablespoons ketchup
1 1/2 tablespoons molasses (regular or robust; not blackstrap)
1 tablespoon minced garlic
1 tablespoon minced fresh serrano or other small hot green chile (1 or 2), including seeds
1/2 tablespoon minced peeled fresh ginger
1/2 teaspoon salt
For pork
1 (1-lb) pork tenderloin, trimmed
1/4 teaspoon salt
Special Equipment
about 30 (8-inch) wooden skewers, soaked in water for 30 minutes

Steps:

  • Make barbecue sauce:
  • Stir together all sauce ingredients in a 1- to 1 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1/2 cup, about 3 minutes. Transfer sauce to a medium bowl and cool to room temperature.
  • Prepare and grill pork kebabs:
  • Put tenderloin on a cutting board. Starting about 5 inches from narrow end of tenderloin and holding a large sharp knife at a 30-degree angle to cutting board, cut a thin slice (1/8 to 1/4 inch thick) from tenderloin, slicing diagonally toward narrow end and cutting through to cutting board. Continue to cut thin slices from tenderloin following same diagonal, starting each consecutive slice closer to wide end. (You will have about 12 slices. Cut any slices more than 2 inches wide in half lengthwise.)
  • Thread 2 skewers, 1 at a time and 1/2 to 1 inch apart, lengthwise through each slice of pork and transfer to a tray lined with plastic wrap.
  • If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
  • Sprinkle pork slices with salt and brush both sides with barbecue sauce, then grill on oiled grill rack, uncovered, turning over once, until just cooked through, 2 to 3 minutes total. Discard any leftover sauce.

GRILLED PORK AND APPLE KEBABS



Grilled Pork and Apple Kebabs image

Make and share this Grilled Pork and Apple Kebabs recipe from Food.com.

Provided by TARGETreg Recipes

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 (18 1/2 ounce) pork tenderloin (cut into 1-inch chunks)
2 fuji apples (cored and cut into 1-inch chunks)
1 medium onion (cut into 1-inch chunks, pieces separated)
kosher salt & freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons maple syrup (optional, plus more for serving)
1/2 teaspoon apple pie spice
1 pinch cayenne pepper

Steps:

  • Heat a grill or grill pan to medium. If using bamboo skewers, soak in cold water for at least 30 minutes.
  • Thread the pork, apples, and onion onto the skewers and season with salt and pepper. Rub with the oil. In a small bowl, mix the syrup and spices.
  • Grill the skewers, turning (each skewer) to evenly brown, until grill marks appear, about 8 minutes. Brush with the maple syrup mixture, grill until the meat is cooked through, about 2 minutes longer. Drizzle with more syrup, if desired.

Nutrition Facts : Calories 270.9, Fat 8.2, SaturatedFat 2, Cholesterol 84.8, Sodium 71, Carbohydrate 21.9, Fiber 2.7, Sugar 16.7, Protein 27.5

BARBECUED PORK SKEWERS



Barbecued Pork Skewers image

When you're in the mood for barbecued pork you basically have 2 options: ribs or a slowly smoked pork shoulder made into pulled pork. But what if you want something different? In that case, these barbecued pork skewers come highly recommended. And no, we're not just sticking chunks of pork on a stick, this is way more advanced and way more delicious. Garnish with thinly sliced green onion and drizzle with extra barbecue sauce if you like.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 5h

Yield 4

Number Of Ingredients 10

1 (2 pound) pork shoulder
1 large clove garlic, finely grated
¼ cup grated onion
1 tablespoon light brown sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup prepared barbecue sauce

Steps:

  • Slice the pork shoulder in half lengthwise. Cut each piece across into thin, 1/8-inch slices.
  • Transfer pork to a mixing bowl and add garlic, onion, brown sugar, salt, pepper, paprika, cumin, and cayenne. Mix with your hands until thoroughly combined.
  • Wrap in plastic wrap and transfer into a refrigerator for 4 hours, or up to overnight.
  • Preheat an charcoal grill for medium-high heat and lightly oil the grate.
  • Weave pork slices on metal skewers, folding the longer pieces in half as you go. Slices should be pressed snugly together as you build the skewer.
  • Grill skewers over the hot charcoal until browned and no longer pink, turning frequently, about 30 minutes. Brush on barbecue sauce and turn skewers several times so the sauce caramelizes, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Serve immediately.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 16.9 g, Cholesterol 89.1 mg, Fat 21.5 g, Fiber 0.8 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 1379.5 mg, Sugar 12 g

PAN-GRILLED PORK KEBABS



Pan-Grilled Pork Kebabs image

Don't wait until grill season for a sunny supper. Grab a grill pan and make kebabs right on the stove.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 40m

Number Of Ingredients 8

3/4 cup long-grain white rice
1 package (10 ounces) frozen peas, thawed
1 pork tenderloin (about 1 pound), cut into 1 1/2-inch chunks
1 navel orange, cut into chunks
Coarse salt and ground pepper
4 teaspoons vegetable oil
1/4 cup honey
1/4 cup spicy brown mustard

Steps:

  • Preheat oven to 200 degrees; place a baking sheet in oven. Prepare rice according to package instructions. Stir in peas, and heat briefly to warm through.
  • Alternately thread pork and orange chunks onto eight 6-inch skewers; season with salt and pepper. Heat grill pan to medium; brush with 2 teaspoons oil. Cook half the skewers until pork is opaque throughout, 4 to 6 minutes per side; transfer to oven to keep warm. Brush grill pan with 2 teaspoons oil; cook remaining skewers.
  • In a small bowl, whisk together honey and mustard; season with salt and pepper. Reserve half of sauce for dipping.
  • Working in 2 batches, return skewers to grill pan, and heat over high, brushing with sauce, until glazed, about 2 minutes. Serve with rice and reserved sauce.

Nutrition Facts : Calories 454 g, Fat 9 g, Fiber 4 g, Protein 30 g

GRILLED PORK KABOBS



Grilled Pork Kabobs image

Enjoy this apricot preserves and vinegar marinated grilled pork chops and veggies recipe for dinner that's ready in just 30 minutes - serve over hot cooked rice!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

4 (1/2 to 3/4-inch-thick) boneless pork loin chops (1 lb.), trimmed of fat
1/2 teaspoon seasoned salt or dried pork seasoning
2 small zucchini, cut into 12 (1-inch) pieces
8 medium mushrooms
1 medium red bell pepper, cut into 12 pieces
1/2 cup apricot preserves
1 tablespoon cider vinegar

Steps:

  • GRILL DIRECTIONS: Heat grill. Sprinkle both sides of each pork chop with seasoned salt; cut each chop into 4 pieces. Alternately thread pork pieces, zucchini, mushrooms and bell pepper evenly onto four 12 to 14-inch metal skewers. In small bowl, combine preserves and vinegar; blend well.
  • When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush with preserves mixture. Cook 5 minutes. Turn kabobs; brush with remaining preserves mixture. Cook an additional 5 to 7 minutes or until pork is no longer pink. If desired, serve over hot cooked rice.

Nutrition Facts : Calories 290, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 2 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 260 mg, Sugar 21 g

GERMAN STYLE GRILLED PORK KEBAB



German Style Grilled Pork Kebab image

Pork kebabs are popular in Germany for grilling. This is an easy recipe that works out great as snacks or the main dish. The trick is to slice the pork thin and skewer it right to get the pork crisp on the outside. Can be made with either Pork belly or Pork shoulder. Pork shoulder makes it a very cheap dish.

Provided by bur0203

Categories     Pork

Time 1h5m

Yield 12 kebab skewers, 3 serving(s)

Number Of Ingredients 12

6 slices pork belly, about 1/2 an inch thick cut into long thin pieces or
1 lb pork shoulder, cut into 1/2 inch thick long thin pieces
2 teaspoons salt
1/4 teaspoon fresh black pepper
1/2 teaspoon paprika
1/8 teaspoon curry powder
1/8 teaspoon cayenne pepper
1 tablespoon oregano
2 bay leaves, ground in a mortar
1/8 teaspoon thyme
1/8 teaspoon garlic powder
olive oil, extra virgin

Steps:

  • Mix all the spices and let them sit for a while, than add the Olive oil.
  • You can fill extra in a canning jar, it will last a long time.
  • Wrap the pork belly in a spiral around the wood skewer. The alternative is to poke through the middle of the slices. Soak the wood skewers in water before you wrap the pork around it.
  • Apply the olive oil spice mix to the meat on the skewers.
  • Optional let the prepared skewer sit in the refrigerator for 1 to 4 hours.
  • Put the wood skewers on the Grill and and rotate them every minute until they reach the desired doneness. It should not take long than 5 minutes. You can apply more of the olive oil marinade during the grilling if you want a more intense taste, it is usually not necessary.

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