Lemon Garlic Pork Kebabs Food

SOUVLAKI

Steps:

• In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
• Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
• Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

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.

LEMON-GARLIC PORK KEBABS

Steps:

• Mix marinade ingredients in a plastic, zipper bag.
• Add pork cubes and marinate at least 1 hour but not more than 6.
• Thread meat on skewers. Brush with olive oil.
• Grill or broil on medium-low heat 7-10 minutes on each side or until nicely browned and just barely done. Don't over-cook or they will be dry and tough.

OREGANO & LEMON PORK KEBABS

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.

LEMON GARLIC CHICKEN KEBABS

Steps:

• Combine butter, lemon juice, lemon zest, brown sugar, and garlic in a bowl. Add chicken and marinate for at least 1 hour.
• Preheat grill for high heat.
• Remove chicken from the marinade and shake off excess. Thread onto skewers.
• Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, turning occasionally, until chicken juices run clear.

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

PORK, LEMON & POTATO KEBABS

Steps:

• Cook the potatoes in boiling salted water for 10-12 minutes until barely tender. Drain well. Trim the pork of any excess fat and cut the meat into 3cm cubes. Thread the pork alternately with the potatoes on to 8 skewers.
• First get the barbecue going or put the grill on to heat up. Mix the chopped rosemary, olive oil and lemon juice together and season with salt and pepper.
• Brush the marinade over the pork and potatoes. Barbecue or grill for 14 minutes, turning once and brushing again halfway through cooking. Serve with lemon wedges.

QUICK AND EASY PORK KEBAB (SOUVLAKI)

Steps:

• Preheat the oven to 180C/gas 4. Heat a roasting tin and sear the pork fillet. Season and remove from the heat. Add the garlic, rosemary, olive oil and lemon juice. Roast in the oven for 25 minutes. Remove and rest for 10 minutes. Carve into slices. You can also bbq it.
• For the salad: put the leaves, onion, tomato and cucumber in a large bowl. Add the tzatziki and a squeeze of lemon juice and mix well.
• Heat the pitas by lightly wetting and then lightly oiling each side. Place in a frying pan heating either side gently.
• Slice through the top of the pitta and spread some humous on the inside. Then fill the pitta with the pork and salad mix. Halve each ptta to serve.