Grilled Pork Skewers With Couscous Food

EASY PORK SKEWERS (GRILLED, OVEN OR GRIDDLE)

Steps:

• PREPARE THE PORK SKEWERS1. Trim excess fat from the pork shoulder and cut into 1 1/2 inch cubes. 2. Make a marinade by mixing the marinade ingredients. In a non-reactive container or freezer bag combine the cubed pork with the marinade. Refrigerate for at least 1 hour to overnight. Bring to room temperature before cooking. 3. Cut the onion into thick chunks similar in size to the size of the pork cubes. Thread the skewers** by alternating onions and pork. GRILLED PORK SKEWERS1. Heat your gas grill to medium-hot and lightly brush with oil before you place the skewers on. For charcoal grill wait until the coals turn white. Alternatively heat up a lightly greased grill pan or a griddle over medium-high heat. 2. Place the skewers onto the hot surface. Grill on all sides until the pork cubes are tender and nicely charred. Be patient before you lift them to turn them for the very first time - initially the meat is likely to stick to the surface and will gradually release as it begins to char. OVEN BAKED PORK SKEWERS1. Preheat your oven to 375 - 400 F depending on how strong you know it to be. Line a large baking sheet with parchment paper. Arrange the skewers on top about 1 inch apart. 2. Bake for 15-20 minutes or until the pork is tender, turning once or twice. Turn on the broiler and broil the skewers for the last couple of minutes for a nicely browned finish. Turn frequently to make sure the surface doesn't burn. Serve the skewers garnished with fresh herbs and charred lemon - a little citrusy squeeze really brightens up the flavors of the pork skewers. Remind everyone to handle them with caution - the ends will be hot!

THAI-STYLE GRILLED PORK SKEWERS (MOO PING) RECIPE

Steps:

• In a small bowl, combine garlic, cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, white pepper, and MSG (if using), and stir until palm sugar is dissolved. Set aside.
• Freeze pork for 15 minutes and up to 30 minutes (partially freezing the pork makes it easier to slice). Using a sharp chef's knife or slicing knife, slice pork against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips. The easiest and most efficient way to do this is to start by portioning the pork butt into 2-inch-wide by 1-inch-thick pieces, and then slicing those pieces crosswise into 1/8-inch-thick strips.
• Combine pork and marinade in a large bowl, and toss until every piece of meat is evenly coated in marinade. Cover tightly with plastic wrap and refrigerate for at least 4 hours, and up to 36 hours.
• Thread one piece of pork onto a skewer, piercing it through twice to secure it, then pushing meat tightly together like an accordion. Continue threading pork onto skewer, making sure meat is tightly bunched together, leaving no parts of the skewer exposed except for a 2-inch handle at the bottom, and the pointy tip at the top. Repeat skewering process with remaining pork.
• Set up grill for skewers, making sure to adjust distance between bricks to the length of your skewers. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly in the channel between the bricks.

GRILLED TANDOORI CHICKEN AND RED ONION SKEWERS WITH COUSCOUS

Steps:

• Put chicken, 1/2 cup of yogurt and spice mix in a resealable plastic food storage bag. Seal bag and turn to mix and coat. Place bag on a plate and refrigerate on lowest shelf for at least 1 hour or up to 8 hours.
• To make sauce, stir together remaining 3/4 cup of yogurt, cucumber, mint and salt in a small bowl until blended; refrigerate until ready to serve.
• Preheat grill. Remove chicken from marinade; discard marinade. Thread chicken and onion wedges onto 8 metal skewers, using 4 pieces of chicken and 2 pieces of onion per skewer. (If using wooden skewers soak them in water 30 minutes before use to prevent burning.) Coat chicken and onions with cooking spray.
• Grill skewers, turning often, until chicken is no longer pink in center, about 7 to 9 minutes. Serve skewers over couscous with sauce on the side. Yields 2 skewers, 1/2 cup of couscous and about 1/4 cup of sauce per serving.