Pork Apricot And Red Onion Kebabs Recipes

PORK, APRICOT, AND RED-ONION KEBABS

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.

PORK AND ONION KABOBS

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.

MARINATED PORK AND RED ONION KEBABS

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.

PORK AND LAMB KEBABS WITH DRIED APRICOTS AND ONIONS

Steps:

• Arrange pork tenderloin in one 11 x 7 x 2- inch glass baking dish and lamb in another 11 x 7 x 2-inch glass baking dish. Mix 2 tablespoons brown sugar, 1 tablespoon curry powder, coriander, peppercorns, and salt in small bowl; sprinkle half of mixture over pork and remaining half over lamb and stir. Slice 1 onion and place in medium bowl; add apricots, orange peel, red wine, vinegar, 1/2 cup whipping cream, and oil; stir to blend. Divide onion-apricot marinade between dish with pork and dish with lamb. Cover both dishes; chill at least 4 hours. DO AHEAD: Can be made 8 hours ahead. Keep chilled.
• Cut remaining onion in half crosswise, then cut each half into quarters. Separate quarters into individual onion layers; set aside. Place large fine-mesh strainer over large saucepan. Add pork mixture to strainer and allow marinade to drain into saucepan. Transfer pork to medium bowl. Repeat with lamb mixture, allowing marinade to drain into same saucepan. Transfer lamb to another medium bowl.
• Alternate pork cubes, marinated dried apricots, onion pieces, and bacon pieces on metal skewers, beginning and ending with pork. Repeat with lamb cubes, alternating lamb, apricots, onion pieces, and bacon pieces on skewers. DO AHEAD: Can be made 4 hours ahead. Cover and chill marinade and kebabs separately.
• Boil marinade in saucepan until reduced to generous 1 1/4 cups, about 6 minutes. Whisk in butter, apricot preserves, remaining 1 tablespoon brown sugar, 1/2 teaspoon curry powder, and 2 tablespoons whipping cream. Continue boiling sauce until thickened to sauce consistency, about 2 minutes. Season sauce to taste with salt and pepper. Transfer 1/2 cup sauce to small bowl and reserve for basting kebabs during grilling. Leave remaining sauce in saucepan and set aside for serving.
• Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Grill kebabs 4 minutes; baste kebabs with reserved 1/2 cup sauce. Continue grilling kebabs until browned and cooked medium-rare, turning occasionally, about 4 minutes longer for lamb and 5 minutes longer for pork.
• Meanwhile, place saucepan with remaining sauce on 1 side of grill to rewarm. Transfer kebabs to platter. Brush warm sauce over kebabs and serve.

PORK, APRICOT AND RED-ONION KEBOBS

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 heat until jam is liquified; 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; brushing with basting sauce, until pork is cooked through and apricots begin to char.