Grilled Pork Kebabs With Manchamantel Sauce Recipes

BARBECUED PORK KEBABS

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.

PAN-GRILLED PORK KEBABS

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.

PORK KABOBS

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.

GRILLED PORK KEBABS WITH MANCHAMANTEL SAUCE

Steps:

• To make the kebabs:
• Let the skewers soak in water to cover for 1 hour. Toast the chili on a baking sheet in the middle of a preheated 250°F. oven for 5 minutes and transfer to a heatproof bowl. Pour enough boiling water over the chili to cover, let the mixture stand for 30 minutes, and drain the chili. In a blender blend together the chili, the 1 cup water, the garlic, the onion, the cumin, the thyme, the orégano, the salt, the peppercorns, the oil, and the lemon juice until the marinade is smooth.
• In a large heavy-duty resealable plastic bag combine the pork and the marinade and let the pork marinate, chilled, for at least 6 hours overnight.
• Drain the pork, pat it dry lightly, and thread each skewer loosely with 3 pieces of the pork, 3 chunks of the pineapple, and 3 chunks of the red onion. Grill or broil the kebabs on an oiled rack set about 4 to 5 inches from the heat for 8 to 10 minutes on each side, or until the pork is cooked through but still slightly pink. Serve the kebabs with the manchamantel sauce.
• To make the sauce:
• Toast the chilies on a baking sheet in the middle of a preheated 250°F. oven for 5 minutes and transfer them to a heatproof bowl. Pour enough boiling water over the chilies to cover, let the mixture stand for 30 minutes, and drain the chilies. In a heavy skillet cook the garlic, the onion, and salt and pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, until the onion is soft and pale golden, add 1 tablespoon of the sugar and 1 1/2 tablespoons of the vinegar, and cook the mixture, stirring, for 1 minute. Transfer the onion mixture to a blender, add the chilies, the broth, the 1/2 cup water, the pineapple, the banana, the cinnamon, the cloves, the additional sugar and vinegar if desired, and salt and pepper to taste, and blend the sauce until it is very smooth. In the skillet heat the remaining 1 1/2 tablespoons oil over moderately high heat until it is hot but not smoking, add the sauce, and simmer it, stirring, for 5 minutes. Makes about 3 cups.

GRILLED PORK KEBABS WITH GINGER MOLASSES BARBECUE SAUCE

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 KEBABS WITH BARBECUE GLAZE(COOK'S ILLUSTRATED)

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.

MARINATED PORK KEBABS

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.