PORK KEBABS WITH ROMESCO
Provided by Anne Burrell
Time 3h5m
Yield 6 skewers
Number Of Ingredients 19
Steps:
- Combine the cumin, pimenton, crushed red pepper, garlic, lemon zest and juice and salt. Stir to combine and add enough olive oil until it becomes a loose paste. Add the pork and toss to completely coat. Let sit at room temperature for up to 2 hours or refrigerate overnight
- Romesco: This can totally be done ahead and kept in the refrigerator for any grilled meat or fish need!
- Preheat the grill to medium
- Coat a saute pan with olive oil and add the garlic and crushed red pepper. Bring the pan to a medium heat. When the garlic is very aromatic and starting to turn golden, add the tomatoes and piquillo peppers. Season with salt, to taste, and cook until the tomato is very soft and mushy, about 4 to 5 minutes. Remove from the heat and let cool.
- Grill the bread on both sides until nice and toasted. When cool to the touch, cut it into cubes.
- In a food processor, pulse the almonds and bread cubes until they become a coarse paste. Add the cooked tomato mixture and toss in the saffron, sherry vinegar and parsley. Pulse, pulse, pulse to puree. Taste and season with salt, if needed. It should be really yummy! Add 2 tablespoons olive oil or a couple of tablespoons of water if the mixture is really thick.
- Before grilling, skewer the pork to make kebabs, putting about 4 to 5 pieces of meat on each skewer. Don't jam the meat super close together, it's ok if the meat is touching, but do it loosely so the heat can reach all the sides and cook evenly.
- Brush the grill with a wire grill brush and then rub down with an oiled towel to pick up any pieces of loosened crud.
- Grill the skewers on all sides so each side gets nice and brown (brown food tastes good), about 7 to 8 minutes total. Remove the kebobs from the grill to a serving platter and let rest for 5 to 10 minutes. Serve with the Romesco sauce.
PORK KABOBS
These delightful picnic kabobs are my young daughter's favorite. My husband also enjoys them, even though he never cared much for pork. The cool, refreshing sauce is a tempting topping for sizzling grilled kabobs. - Louise Wetmore, Cottage Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6-8 servings.
Number Of Ingredients 17
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.
Nutrition Facts :
GRILLED ROMESCO STYLE PORK
Provided by Melissa Roberts
Categories Backyard BBQ Vinegar Pork Tenderloin Almond Spice Spinach Bell Pepper Summer Grill Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure. .
- Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150°F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees).
- While pork stands, put greens and peppers on a platter.
- Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute.
- Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic.
OREGANO & LEMON PORK KEBABS
This recipe comes from New Zealand celebrity chef Mike King courtesy of the NZ Pork Industry Board. The marinade is simple to prepare and imparts a wonderful smell and aroma to the pork. As written, this recipe includes my favorite vegetables for kebabs but you should feel free to use your own. Cooking time includes marinading the pork.
Provided by justcallmetoni
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For the marinade combine all ingredients in a resealable plastic bag or non-reactive bowl.
- Trim the pork of all visible fat and cut into 1 inch cubes. Place cubes in bag and marinate in the fridge for 30 minutes. (You can also toss the vegetables in if you like. Mushrooms and zucchini are especially good in absorbing the flavor.).
- In the meantime soak wooden skewers in water.
- Wash and cut vegetables for kebabs.
- Thread kebabs alternating between the pork cubes and vegetables. Depending on the size of your pork cubes and the length of the skewers, you will have 1 large or 2 small skewers per person.
- Place on indoor or outdoor grill and cook for 8 to 10 minutes.
Nutrition Facts : Calories 319.6, Fat 14.9, SaturatedFat 4.5, Cholesterol 91.9, Sodium 76.2, Carbohydrate 11.2, Fiber 2.7, Sugar 6, Protein 35.3
BARBECUED PORK KEBABS
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
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
PORK KEBABS AL PASTOR
A popular taco filling in Mexico, pork al pastor is usually cooked in a huge slab on a vertical rotisserie (like Middle Eastern shawarma) and sliced off to order, so that the outside bits are crisp and golden and the inside is juicy and tender. Cooks often stick an onion or a pineapple on top of the rotisserie so that its juices drip down over the well-seasoned meat. Pineapple takes a more central role in this grilled version: The puréed fruit sweetens the basting sauce, while chunks of it join the pork and onion on the skewers. A homemade salsa and an array of accompaniments invite guests to get in on the action.
Provided by Melissa Roberts
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Heat a dry small heavy skillet over medium heat until hot, then toast chiles, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds. Stem chiles.
- Purée 1 chile (reserve remainder for salsa) in a blender with pineapple, vinegar, oil, garlic, oregano, cumin, and 1 3/4 tsp salt, then transfer to a bowl.
- Preheat broiler.
- Oil a small baking pan, then add tomatoes and onion. Broil 4 to 6 inches from heat, turning occasionally, until tomatoes are wilted, skins are blistered, and onions begin to soften and are charred in spots, 16 to 18 minutes. Transfer to blender. Add remaining 2 toasted chiles, water, and 1 tsp salt and purée until smooth. Add cilantro and 1/2 cup pineapple basting sauce and pulse until cilantro is finely chopped.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
- Toss pork with half of remaining pineapple basting sauce, then thread pork, onion, and pineapple onto skewers, leaving small spaces between pieces. Put on a tray. Wrap tortillas in 2 separate foil packages.
- Oil grill rack, then grill skewers, covered only if using a gas grill, turning and basting frequently with remaining sauce (do not baste during last 3 minutes), until pork is cooked through, 8 to 10 minutes. Transfer to a platter and keep warm, covered.
- Heat tortillas (in foil) on grill, turning once, until warmed through, about 3 minutes total.
- Remove pork, pineapple, and onion from skewers. Serve wrapped in tortillas with salsa and other accompaniments.
PASTA WITH SPEEDY ROMESCO SAUCE
Steps:
- Begin to cook pasta in a 6- to 8-quart pot of boiling salted water .
- Meanwhile, working quickly, tear toast into pieces and blend with peppers, almonds, garlic, broth, oil, vinegar, salt, and red-pepper flakes in a blender until smooth, about 2 minutes. Transfer to a 12-inch heavy skillet and bring to a simmer.
- When pasta is barely al dente, add peas and continue to cook until peas are just tender, about 2 minutes. Reserve 1/2 cup pasta water, then drain pasta and peas in a colander. Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine. Add some reserved pasta water to thin if necessary. Serve immediately.
MARINATED PORK KEBABS
Make and share this Marinated Pork Kebabs recipe from Food.com.
Provided by bert2421
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 484.1, Fat 41.7, SaturatedFat 8.5, Cholesterol 71.4, Sodium 1170.7, Carbohydrate 2.3, Fiber 0.3, Sugar 0.8, Protein 23.9
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