Greek Style Orange And Honey Marinated Pork Kabobs Food

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GREEK-STYLE PORK KABOBS



Greek-Style Pork Kabobs image

Plan ahead the pork needs to marinade for a minimum of 8-24 hours, if you are using wooden skewers soak them in water for at least 30 minutes before threading the meat on and grilling. I like to thread on large cherry tomatoes also --- this great served with recipe #105726 :)

Provided by Kittencalrecipezazz

Categories     Pork

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup wine vinegar
3/4 cup olive oil (or use vegetable oil)
4 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon dried oregano
1 teaspoon dried thyme
2 tablespoons fresh minced garlic (or to taste)
2 teaspoons dried red pepper flakes (or to taste)
1 teaspoon black pepper
2 lbs boneless pork (cut into about 1-1/2-inch squares)
seasoning salt
pepper

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.

Nutrition Facts : Calories 867, Fat 74.5, SaturatedFat 17.6, Cholesterol 152, Sodium 189.5, Carbohydrate 4.8, Fiber 0.7, Sugar 1.1, Protein 43.5

GREEK-STYLE ORANGE AND HONEY MARINATED PORK KABOBS



Greek-Style Orange and Honey Marinated Pork Kabobs image

You can use any favorite cut of boneless pork for this. This marinade also works wonderful with pork tenderloins. Plan ahead the pork needs to marinade a minimum of 6 hours.

Provided by Kittencalrecipezazz

Categories     Pork

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 tablespoons fresh rosemary leaves (you can also use a less amount dry rosemary)
3 slices lemon peel (about 3-inches long, you can use orange peel in place of the lemon peel)
1/2 cup olive oil
7 tablespoons honey
7 tablespoons orange juice
3 tablespoons lemon juice
2 tablespoons minced fresh garlic
2 lbs boneless pork, cut into about 1-1/2-inch cubes
black pepper
24 large bay leaves (might need a couple more or less)

Steps:

  • In a large bowl mix together the rosemary and lemon peels; using a wooden spoon press down on the mixture to release the oils.
  • Add in the olive oil, honey, orange juice, lemon juice and garlic, then season with black pepper.
  • Add in the pork cubes; stir to coat with the marinade.
  • Cover and chill for a minimum of 6 hours.
  • Prepare the grill to medium heat.
  • Thread the pork onto metal skewers, sliding 1 bay leaf between every two to three cubes.
  • Sprinkle the pork with salt and pepper.
  • Transfer the marinade to a small saucepan; bring to a boil, stirring occasionally.
  • Grill the pork until cooked through, turning the skewers and brushing frequently with the marinade (about 13-15 minutes, it will depend on the size of your pork cubes).
  • Arrange the skewers on a platter and serve.

Nutrition Facts : Calories 576.1, Fat 40.7, SaturatedFat 10.5, Cholesterol 101.3, Sodium 85.5, Carbohydrate 24, Fiber 0.3, Sugar 21.8, Protein 29.1

GREEK GRILLED LAMB CHOPS IN WINE AND HONEY MARINADE



Greek Grilled Lamb Chops in Wine and Honey Marinade image

If you love lamb chops then you will love this recipe. Plan ahead the chops need to marinade for 24 hours, although I have only marinaded them for about 6 hours they were still delicious!

Provided by Kittencalrecipezazz

Categories     Lamb/Sheep

Time P1DT10m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup dry red wine
1/3 cup olive oil
3 tablespoons chopped fresh dried oregano (can use 2 teaspoons (or more)
3 tablespoons fresh minced garlic
2 teaspoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon cayenne (can use black pepper)
8 lamb chops (about 1 to 1-1/4-inch thick)
3 tablespoons honey

Steps:

  • Mix/whisk the wine, oil, oregano, garlic, red wine vinegar, salt and cayenne or black pepper until well blended.
  • Arrange the lamb chops in a single layer in a glass dish; turn to coat with the marinade.
  • Cover and refrigerate for 24 hours, turning often.
  • Prepare the grill to medium-high heat.
  • Transfer the lamb to plates and season with salt and pepper (I use seasoning salt).
  • Mix the honey into the marinade.
  • Grill lamb to desired tenderness, turning and basting often with the marinade (for medium-rare grill about 10 minutes).

Nutrition Facts : Calories 849.9, Fat 68.9, SaturatedFat 24.9, Cholesterol 140.6, Sodium 401.3, Carbohydrate 17.7, Fiber 1.2, Sugar 13.4, Protein 31.8

CURRIED PORK & ORANGE KABOBS



Curried Pork & Orange Kabobs image

I love the sweet flavor of red, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful, plus I think they taste a whole lot better than green peppers. -Liv Vors, Peterborough, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup canola oil
2 tablespoons dried minced onion
1 garlic clove, minced
1 to 2 tablespoons curry powder
1/2 teaspoon each ground cumin, coriander and cinnamon
1-1/2 pounds pork tenderloin
1 large sweet red pepper
1 large sweet yellow or orange pepper
1 small onion
1 large unpeeled navel orange

Steps:

  • In a small bowl, mix oil, minced onion, garlic and spices; reserve half of mixture for basting kabobs while cooking. Cut pork, peppers, onion and unpeeled orange into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange; brush with remaining curry mixture., Grill kabobs, covered, over medium heat 10-15 minutes or until vegetables and pork are tender, turning occasionally. Baste frequently with reserved curry mixture during the last 4 minutes of cooking.

Nutrition Facts : Calories 515 calories, Fat 34g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 73mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein.

MARINATED PORK KEBABS



Marinated Pork Kebabs image

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

1 1/2-2 lbs boneless pork loin
3/4 cup cooking oil
1/4 cup soya sauce
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon sage
1 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed

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

PORK KEBABS MARINATED IN HONEY, ROSEMARY, AND ORANGE



Pork Kebabs Marinated in Honey, Rosemary, and Orange image

Categories     Pork     Orange     Rosemary     Grill/Barbecue     Honey     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

2 tablespoons fresh rosemary leaves
4 2-inch-long strips orange peel
1/2 cup olive oil
6 tablespoons honey
6 tablespoons orange juice
3 tablespoons fresh lemon juice
2 garlic cloves, crushed
2 pounds boneless country-style pork ribs, trimmed, cut into 1-inch cubes
24 (about) bay leaves

Steps:

  • Combine rosemary and orange peel in large bowl. Using wooden spoon, press down on mixture to release oils. Add olive oil, honey, orange juice, lemon juice, and garlic. Season with salt and pepper. Add pork, stirring to coat with marinade. Cover; chill at least 2 hours and up to 4 hours.
  • Prepare barbecue (medium heat). Thread pork onto 12 metal skewers, sliding 1 bay leaf between every two or three cubes. Sprinkle pork with salt and pepper. Transfer marinade to heavy small saucepan; bring to boil, stirring frequently. Grill pork until cooked through, turning frequently and brushing occasionally with marinade, about 12 minutes. Arrange skewers on platter and serve.

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