Marinated Pork And Red Onion Kebabs Food

MARINATED PORK AND RED ONION KEBABS

Steps:

• Thread 2 pieces of pork and 2 pieces of onion alternately on each skewer.
• Season with salt and pepper.
• Arrange kebabs in 13x9x2-inch glass baking dish.
• Whisk all remaining ingredients in medium bowl.
• Pour marinade over kebabs.
• Let stand up to 2 hours at room temperature or cover and refrigerate up to 1 day, turning occasionally.
• Preheat broiler.
• Drain marinade into small saucepan.
• Boil marinade 2 minutes.
• Broil kebabs until pork is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes.

MARINATED PORK AND RED ONION KEBABS

Steps:

• Thread 2 pieces of pork and 2 pieces of onion alternately on each skewer. Season with salt and pepper. Arrange kebabs in 13x9x2-inch glass baking dish. Whisk all remaining ingredients in medium bowl. Pour marinade over kebabs. Let stand up to 2 hours at room temperature or cover and refrigerate up to 1 day, turning occasionally. Preheat broiler. Drain marinade into small saucepan. Boil marinade 2 minutes. Broil kebabs until pork is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes. Serves 4. [email protected] (PAMELA RAMSEY) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

MARINATED PORK AND RED ONIONS

Steps:

• Thread two pieces of pork and 2 pieces of onion alternately on each skewer. Season with salt and pepper. Arrange kebabs in 13x9x2-inch glass baking dish.
• Whisk all remaining ingredients in medium bowl. Pour marinade over kebabs. Let stand up to 2 hours at room temperature or cover and refrigerate up to 1 day, turning occasionally.
• Preheat broiler. Drain marinade into small saucepan. Broil kebabs until pork is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes.

KABOB MARINADE

Steps:

• In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

RED ONION, PORK, AND PINEAPPLE WITH SRIRACHA-PINEAPPLE MARINADE

Steps:

• In a small pot, reduce pineapple juice to 1/2 cup over medium-high, about 20 minutes. Let cool.
• Combine pineapple juice, oil, Sriracha, and 1 teaspoon salt. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add pork and toss to coat. Refrigerate 8 hours (or up to overnight).
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with pork, others with onion, and others with pineapple. Season with salt and pepper. Grill pineapple skewers for 6 to 9 minutes, pork skewers for 9 to 12 minutes, and onion skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.

CHICKEN, PLUM AND RED ONION KEBABS

Steps:

• In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce.
• Add the chicken and toss to coat; refrigerate for at least 30 minutes or up to 4 hours.
• Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.
• Preheat a grill or grill pan to medium.
• Thread the chicken, plums and onion onto 8 skewers.
• Grill the kebabs, turning occasionally and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.
• Meanwhile, in a medium saucepan, bring 2 cups water to a boil.
• Stir in the olive oil and then the couscous, cover, remove from the heat and let stand for 5 minutes.
• Fluff the couscous with a fork, add the almonds and toss. Serve the couscous alongside the kebabs.

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 AND ONION KABOBS

Steps:

• In a small bowl, combine the first six ingredients. Remove half for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Cover and refrigerate for 3 hours or overnight. , Drain and discard marinade. On six metal or soaked wooden skewers,, alternately thread pork and onions. , Grill, uncovered, over medium heat for 5 minutes; turn. Baste with reserved marinade. Continue turning and basting for 10-15 minutes or until meat is tender.

MARINATED PORK KABOBS

Steps:

• In a large resealable plastic bag, combine the yogurt, lemon juice, garlic, cumin and coriander; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight. , Alternate the pork, onions, tomatoes and peppers on eight metal or soaked wooden skewers. Grill, covered, over medium heat for about 15-20 minutes or until meat juices run clear.

SPICY GRILLED PORK WITH FENNEL, CUMIN AND RED ONION

Steps:

• Season pork lightly with kosher salt and put it in a bowl or resealable bag.
• Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, jalapeño and honey. Blend until the jalapeño and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
• Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
• When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
• Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn't be any red spots.
• Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.