MOJO PORK KEBABS
Garlic, red-pepper flakes, and citrus from orange and lime juices give Cuban mojo its kick. Also try it with scallops or chicken kebabs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 55m
Number Of Ingredients 8
Steps:
- In a small pot, combine oil, garlic, and red-pepper flakes over medium-low. Cook until garlic is soft, 15 minutes, swirling occasionally. Remove from heat, stir in lime and orange juices, and let cool 15 minutes.
- In a zip-top bag, toss pork with half the marinade and refrigerate at least 30 minutes (or up to 12 hours); refrigerate remaining marinade.
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread pork, orange, and cucumber onto skewers. Season with salt and pepper. Grill kebabs 3 to 5 minutes per side for medium. Brush with reserved marinade and serve.
Nutrition Facts : Calories 327 g, Fat 17 g, Fiber 2 g, Protein 33 g, SaturatedFat 4 g
MOJO MARINATED PORK
Steps:
- Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
- Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
- Preheat the oven to 425 degrees F.
- Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
- Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
- Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
- Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.
MOJO BEEF KABOBS
Make and share this Mojo Beef Kabobs recipe from Food.com.
Provided by litldarlin
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together sauce ingredients in a small bowl.
- Pour only half of the Mojo sauce as a marinade over the beef in a medium bowl or food storage bag; cover or seal.
- Cover the remaining sauce; refrigerate both at least 24 hours.
- Heat broiler or grill.
- Remove beef from marinade; discard marinade.
- Season beef with the pepper; thread on skewers, alternate with lime and onion wedges.
- Thread tomatoes evely onto separate skewers.
- Let reserved marinade come into room temperature.
- Broil or grill kebobs, turning occasionally until beef is brown and firm to the touch, about 10 minutes fro medium-rare.
- Tomatoes are slightly softened after 4 minutes of grilling.
- Serve drizzled with the reserved sauce.
Nutrition Facts : Calories 280.9, Fat 15.2, SaturatedFat 3.2, Cholesterol 68, Sodium 216.5, Carbohydrate 10.6, Fiber 2.3, Sugar 4.5, Protein 26.5
MOJO PORK SKEWERS WITH CUBAN COOLERS
This orange Mojo sauce is great for marinading meat - serve as a snack with cooling beer cocktails or make more substantial with flatbreads and salad
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 25m
Number Of Ingredients 12
Steps:
- To make the skewers, pour the oil into a large heavy-based pan, add the garlic and cook over a low heat until cooked and starting to toast - take care not to burn. Tip in the cumin, stir briefly, then add the citrus juices, thyme and some seasoning. Allow to boil for several mins to concentrate and make a sauce. Cool.
- Put your pork into a bowl, and stir in three-quarters of the cooled marinade. Leave to marinate for 1 hr at room temperature or overnight in the fridge.
- When ready to serve, thread the pork onto 18 pre-soaked wooden skewers. Griddle for 2 mins on each side or until cooked. Arrange on a platter, pour over the remaining sauce and serve garnished with orange wedges.
- To make the coolers, put a handful of crushed ice into each of 6 tall glasses. Stir the lime juice and sugar together until the sugar dissolves, then tip into the glasses. Divide the lager, then the ginger ale between the glasses, top with lime slices and serve with the pork skewers.
Nutrition Facts : Calories 182 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 21 grams protein, Sodium 0.1 milligram of sodium
MARINATED PORK KEBABS
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
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
MOJO PORK
Rob Rainford's cuban style pork on the grill... this citrusy and slightly spicy flavor makes for a nice change from the usual barbeque fare.
Provided by Whipper
Categories Pork
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Puree the first 9 mojo marinade ingredients in a blender while slowly adding the olive oil. Season with salt and pepper.
- Transfer 1/2 cup of the mojo marinade into a container to keep in the fridge for later as a dipping sauce.
- Place the pork tenderloins in a ziplock bag and pour the remaining mojo marinade into the bag with it. Squeeze out the air, seal and place in the fridge overnight.
- Preheat grill to 350°F.
- Remove pork from marinade and remove excess marinade from it, then season with salt and pepper.
- Place the pork on the grill over direct heat and grill for 15-18 minutes, turning every 4 minutes for even gold browning.
- Remove pork from the grill and cover with aluminum foil and let rest for 10 minutes.
- Warm reserved mojo marinade to use as a dipping sauce.
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- The marinade should be slightly thick, but fluid. Remove 1 cup of the marinade and reserve to brush onto the grilled kebabs later. Pour the rest of the marinade into a large non-reactive bowl or dish.
- Add the chunks of pork to the bowl with the marinade. Toss the meat into the marinade a few times to coat it completely in the mixture. Cover the bowl and refrigerate the pork in the marinade for 2 to 8 hours.
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