German Style Grilled Pork Kebab Food

GRILLED PORK SHISH KABOBS

Steps:

• In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
• Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
• Preheat your grill to Medium/high heat (400˚F). Add skewers in a single layer and grill for 8-10 minutes total. Meat skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides. Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers 3 minutes before serving.

GERMAN STYLE GRILLED PORK KEBAB

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.

CYPRUS - SOUVLAKIA - PORK KEBAB

Steps:

• Thread the meat cubes on to the skewers.
• Make sure the barbecue has reached the right heat. Ideally for the best results kebab should be cooked over charcoal. Place the skewers on the barbeque and liberally apply salt, turn the skewers over and salt the other side. Turn the skewers from time to time to ensure that the meat cooks evenly on all sides.
• Just before the souvlakia are cooked, warm some Pitta bread over the grill. Remove the souvlakia from the grill and using a fork take the meat off the skewers and put it into a serving dish.
• Divide a pitta in two and in the pocket spoon in the meat, tomatoes, onion, parsley, salt and lemon juice.

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.

GRILLED PORK AND PINEAPPLE KABOBS

Steps:

• Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
• While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
• Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
• Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
• Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.

GREEK-STYLE PORK KABOBS

Steps:

• In a bowl mix the first 9 ingredients until well blended.
• Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.
• Remove the pork cubes from the bag and thread on skewers.
• Season the pork cubes with seasoned salt and black pepper.
• Grill over medium-high heat turning occasionally for about 5 minutes or until the pork is cooked to desired doneness.

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

BBQ TERIYAKI PORK KABOBS

Steps:

• In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
• In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
• Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

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.

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.