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
BARBECUE PORK BUTT
Provided by Alton Brown
Time 17h20m
Yield 4 to 6 pounds pulled pork
Number Of Ingredients 5
Steps:
- Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
- Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
- Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
- Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.
GRILLED BABY POTATO KABOBS
These yummy little potatoes can be made ahead. Just cover and refrigerate the mixture in the bowl until grilling time. You can use either white or red potatoes or mix the two for a more colorful presentation.
Provided by Marie
Categories Potato
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place potatoes in salted water to cover in large sauce pot.
- Boil until potatoes are tender, about 10 to 12 minutes.
- Drain and transfer potatoes to large bowl.
- Toss with oil, garlic, thyme and pepper.
- Preheat grill.
- Thread potatoes evenly on 6 metal skewers.
- Grill for about 9 minutes, turning every 3 minutes and brushing with oil mixture until evenly browned.
Nutrition Facts : Calories 244.5, Fat 9.3, SaturatedFat 1.3, Sodium 14, Carbohydrate 36.5, Fiber 3.9, Sugar 2.3, Protein 4.4
BARBECUE POTATO KABOBS
A nice combination of seasoned potatoes, green pepper, sweet onion, and pineapple chunks. This recipe calls for canned whole potatoes, drained. Substitute parboiled chunks of new potatoes (red or white with skins on) until barely tender, if you like. Fresh pineapple chunks would be great if available. Adjust seasonings to taste. You can mix up a batch of the seasoning mix and keep it on hand in an empty spice shaker bottle. Cook the kebabs on the barbecue in the summer or broil them in the oven in the cooler weather.
Provided by foodtvfan
Categories Potato
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Prepare wooden skewers by soaking them for an hour or so before using (I lay them flat in a glass casserole dish and cover them with water).
- Skewer the kebabs as follows; piece of green pepper, one canned potato, one chunk onion, one chunk pineapple; repeat until skewer is full, ending with green pepper.
- Repeat skewering until ingredients are used up.
- Skewer odd leftover pieces on a skewer too.
- After skewering, cover any open wooden ends that are showing with foil paper before barbecuing, to prevent the wood from burning.
- Lightly brush each kebab on all sides with vegetable or olive oil.
- Mix seasonings together and sprinkle over kebabs.
- Grill or broil over medium heat until heated through, about 5 or 6 minutes or until done to your taste.
Nutrition Facts : Calories 378, Fat 0.6, SaturatedFat 0.1, Sodium 797, Carbohydrate 91.1, Fiber 8.6, Sugar 33.6, Protein 6.8
BARBECUE BEEF KABOBS
My husband and boys love this kabob recipe because it's delicious, and I love it because it's fast and easy. -Karen Engstrom, Glasgow, Montana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 kabobs.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the ketchup, salad dressing, soy sauce and Worcestershire sauce. Transfer 1/3 cup to another bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for at least 1 hour. , Place carrots and water in a microwave-safe dish. Cover and microwave on high for 4 minutes; drain. Drain and discard marinade. On 10 metal or soaked wooden skewers, alternately thread beef, and vegetables. , Grill, covered, over medium-hot heat for 18-20 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning once. Serve with rice if desired.
Nutrition Facts : Calories 292 calories, Fat 12g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 1825mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein.
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