BACON-WRAPPED PORK KEBABS
Provided by Guy Fieri
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the brine: Combine salt, sugar, bay leaves, thyme, and garlic in a pot with 2 cups water. Bring to a boil and once everything has dissolved remove from heat. Add ice cubes to cool down and set aside.
- For the pork: Place the pork cubes in the cooled brine and set in the fridge for 45 minutes. Meanwhile, cut the bacon into six 1/2-inch-thick slices, about 2 1/2-ounces each. Set a large pot of cold water over high heat and add the bacon slices. Bring to a boil, reduce heat, and simmer for 5 minutes.
- In a small bowl, whisk together the Italian seasoning, granulated garlic, paprika, salt and pepper. Drain pork from brine and pat dry with paper towels. Working with one skewer at a time, thread the bacon at one end followed by a piece of pork. Loop the bacon over the pork so it forms an "S" shape around the pork and continue to thread the bacon and pork together so each skewer has 4 pieces of pork and one thick strip of bacon on it. Sprinkle all with the seasoning mixture.
- Heat a grill to medium and wipe down grates with oil. Place pork kebabs across grill and cook for 3 to 4 minutes on each of four sides until bacon is crisped around edges and pork is a tender medium. Once the pieces have been seared, glaze the kebabs with the Orange Honey Mustard.
- Heat the oil in a small saute pan over medium-high heat. When hot, add the shallots and saute until softened. Add the orange juice, honey and mustard, whisking to thoroughly combine. Bring to a simmer and reduce for 8 to 10 minutes. Stir well, remove from heat, and keep warm until ready to use.
ORANGE BARBECUE STEAK KEBABS
Provided by Trisha Yearwood
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the barbecue sauce: Heat the oil in a small saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the orange juice and simmer until slightly reduced, about 5 minutes. Add the ketchup, sugar and Worcestershire and return to a simmer. Cook until slightly thickened and the onions are tender, about 10 minutes. Puree until smooth in a food processor. Transfer to a bowl and cool completely.
- Make the kebabs: Cut the steak into approximately 1-inch cubes. If there are parts of the meat that are significantly thinner, cut those into longer pieces that can be folded together when skewered. Toss the steak with about 1/2 cup of the barbecue sauce in a medium bowl and marinate in the refrigerator at least 1 hour and up to 4 hours.
- Preheat the grill to medium-high. Skewer the meat, alternating with tomatoes, scallions, and orange pieces on ten 10- to 12-inch metal or wooden skewers. Sprinkle with salt and pepper. Set aside about 1/4 cup of the barbecue sauce and use it to brush all over the skewers. Reserve the remaining sauce for serving.
- Grill the skewers, turning 2 or 3 times, until well-marked and cooked to desired doneness, 5 to 6 minutes total for medium rare. Serve the skewers with the reserved barbecue sauce on the side. Any remaining barbecue can be kept refrigerated for up to 2 weeks.
HALLOUMI KEBABS WITH THYME & LEMON BASTE
A veggie treat for your barbecue
Provided by Ainsley Harriott
Categories Main course
Time 25m
Number Of Ingredients 9
Steps:
- Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
- To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
- Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.
Nutrition Facts : Calories 194 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 2.4 milligram of sodium
BARBECUED PORK KEBABS
This Filipino pork kebab recipe is great for outdoor parties, especially picnics.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 2h30m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 24.7 g, Cholesterol 88.2 mg, Fat 15.8 g, Fiber 0.7 g, Protein 31.1 g, SaturatedFat 5.8 g, Sodium 1507.8 mg, Sugar 21.4 g
ORANGE-GLAZED PORK KEBABS WITH ZUCCHINI
This four-ingredient dinner is quick, easy, and delicious. Cubes of pork loin are brushed with a sweet and spicy marmalade glaze then grilled along with slices of zucchini.
Provided by Martha Stewart
Categories Finger Food Recipes
Number Of Ingredients 6
Steps:
- In a small bowl, mix together marmalade, minced chile, and 1 tablespoon water. Season with salt and pepper. Thread pork loin onto eight 8-inch skewers; brush with olive oil and season with salt and pepper.
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork until browned and cooked through, 10 to 12 minutes, turning occasionally. Brush with marmalade mixture, transfer to a platter, and tent with foil. Brush zucchini with oil; season with salt and pepper. Grill until crisp-tender, 4 minutes, flipping once. Transfer to a cutting board, cut into thirds crosswise, and top with thinly sliced chile. Serve kebabs with zucchini.
Nutrition Facts : Calories 344 g, Fat 8 g, Fiber 2 g, Protein 47 g, SaturatedFat 3 g
PORK KEBABS WITH ORANGE AND THYME
We like to use pork in these kebabs, but lamb or chicken would also benefit from this marinade.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature
- Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.
CURRIED PORK & ORANGE KABOBS
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
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.
OREGANO & LEMON PORK KEBABS
This recipe comes from New Zealand celebrity chef Mike King courtesy of the NZ Pork Industry Board. The marinade is simple to prepare and imparts a wonderful smell and aroma to the pork. As written, this recipe includes my favorite vegetables for kebabs but you should feel free to use your own. Cooking time includes marinading the pork.
Provided by justcallmetoni
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 319.6, Fat 14.9, SaturatedFat 4.5, Cholesterol 91.9, Sodium 76.2, Carbohydrate 11.2, Fiber 2.7, Sugar 6, Protein 35.3
GRILLED PORK WITH ORANGE-THYME GLAZED VEGETABLES
Make and share this Grilled Pork With Orange-Thyme Glazed Vegetables recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat grill.
- On 24X18 inch sheet of heavy duty foil, combine potatoes and carrots; drizzle with 3 Tbsp orange juice concentrate.
- Sprinkle with thyme and salt.
- Wrap packet securely using double fold seals, allowing room for heat expansion.
- Meanwhile, cut pork tenderloin lengthwise, cutting almost to but not through bottom.
- Open tenderloin; press to flatten slightly.
- Brush both sides of pork with 2 Tsp orange juice concentrate.
- Sprinkle both sides with pepper.
- When ready to grill, place foil packet of medium coals or gas grill.
- Charcaol 4 to 6 inches from coals.
- Cook 10 minutes.
- Turn packet over; Place pork on grill.
- Cook 7 minutes.
- Turn pork; cook an additional 4 to 6 minutes until no longer pink in center and vegetables are tender.
- Open packet carefully to allow steam to escape.
- To serve, cut pork on slices; serve with vegetables.
Nutrition Facts : Calories 325.6, Fat 3.5, SaturatedFat 1.1, Cholesterol 55.3, Sodium 703.7, Carbohydrate 51.2, Fiber 5.9, Sugar 11.3, Protein 23.3
PORK KEBABS MARINATED IN HONEY, ROSEMARY, AND ORANGE
Categories Pork Orange Rosemary Grill/Barbecue Honey Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
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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