Coconut And Lime Pork Kebabs Food

BOURBON-MUSTARD STEAK KEBABS

Steps:

• Make the marinade: Heat the vegetable oil in a small saucepan over medium heat. Add the thyme, garlic and 1/2 teaspoon pepper and cook, stirring occasionally, until the garlic is softened, about 4 minutes. Remove from the heat, carefully add the bourbon and then return to the heat. Simmer until reduced by more than half, about 5 minutes. Pour into a large bowl; whisk in the brown sugar, mustard and 1/2 teaspoon salt. Let cool to room temperature.
• Add the steak to the bowl, toss well and let marinate in the refrigerator 2 to 6 hours.
• Soak twelve 8- to 10-inch skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium high. Drain the steak, discarding the garlic and thyme. Thread the steak and red onion onto the skewers. Season all over with salt and pepper.
• Oil the grill grates. Grill the kebabs, turning occasionally, until the onion and steak are well charred, 4 to 7 minutes for medium doneness.

COCONUT LIME AND PORK SKEWERS

Steps:

• Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 cup each brown sugar and cilantro, and 1 tablespoons each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 - 4 hours.
• Preheat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto eight 10-inch skewers. Grill the kebabs, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes.
• Meanwhile, combine 1 tablespoons water and the remaining 1 tablespoons each brown sugar, fish sauce, lime juice, and Sriracha in a small bowl. Serve the kebabs in romaine lettuce leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.

PORK KEBABS WITH ROMESCO

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.

SPICED SCALLOP-ZUCCHINI KEBABS

Steps:

• Make the chutney: Combine the cilantro, mint, coconut milk, lime juice, jalapeño, garlic, sugar and 1/2 teaspoon salt in a blender; puree until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to serve or up to 1 day.
• Prepare the kebabs: Melt the butter in a small skillet over medium heat. When it foams, stir in the garlic, cumin, coriander, paprika and 1/2 teaspoon salt; cook, stirring, 4 minutes. Remove the spiced butter from the heat and let cool. (The butter can be made up to 1 day in advance.)
• Preheat a grill to medium. If using wooden skewers, soak them in water, about 15 minutes (you'll need 4 to 6 skewers). Thread the scallops and zucchini rounds onto the skewers. Brush the grill generously with vegetable oil. Stir the spiced butter, then brush on the kebabs and season with salt. Grill the kebabs until the scallops are firm and just cooked through and the zucchini is marked, 3 to 4 minutes per side. Brush with more spiced butter. Serve with the chutney and lime wedges.

MARINATED PORK KEBABS

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

SEAFOOD, PINEAPPLE & COCONUT KEBABS

Steps:

• You'll need 8 skewers. If using wooden ones, soak for 30 mins before cooking. Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.
• Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks. Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick. Dab the kebabs with a little oil and cook for 3-4 mins each side until the prawns turn pink and the fish is cooked through. Serve with lime wedges.