COCONUT-AND-LIME PORK KEBABS
Provided by Food Network Kitchen
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 cup each brown sugar and cilantro, and 1 tablespoon each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 to 4 hours.
- Preheat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto eight 10-inch skewers. Grill the kebabs, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes.
- Meanwhile, combine 1 tablespoon water and the remaining 1 tablespoon each brown sugar, fish sauce, lime juice and Sriracha in a small bowl. Serve the kebabs in romaine leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.
- If you're using wooden skewers, soak them in water for 20 minutes to prevent scorching.
CHICKEN OREGANATO
This flavorful recipe is good warm, cold or at room temperature. It works very well for picnics.
Provided by Teresa C. Rouzer
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 7
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Wash chicken well and pat dry. Mix oregano with salt and pepper to taste. Rub well over all of the chicken pieces. Put chicken in a greased 9x13 inch baking dish.
- Whisk the oil with the lemon juice and drizzle half over the chicken. Bake in preheated oven for 15 minutes. Turn the chicken pieces and drizzle with the remaining oil/lemon mixture. Bake for another 15 to 20 minutes. Serve warm, cold or at room temperature!
Nutrition Facts : Calories 269.4 calories, Carbohydrate 1.1 g, Cholesterol 79 mg, Fat 22.1 g, Fiber 0.5 g, Protein 16.4 g, SaturatedFat 5.2 g, Sodium 71.9 mg
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
PORK, LEMON & POTATO KEBABS
Perfect for the BBQ, pork, lemon and potato kebabs
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 360 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 0.55 milligram of sodium
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
CUMIN-CHILE PORK KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate.
- Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until a paste forms. Add the toasted cumin seeds; pulse once or twice to crack them slightly.
- Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
- Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside.
- Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.
PORK KEBABS WITH ROMESCO
Provided by Anne Burrell
Time 3h5m
Yield 6 skewers
Number Of Ingredients 19
Steps:
- Combine the cumin, pimenton, crushed red pepper, garlic, lemon zest and juice and salt. Stir to combine and add enough olive oil until it becomes a loose paste. Add the pork and toss to completely coat. Let sit at room temperature for up to 2 hours or refrigerate overnight
- Romesco: This can totally be done ahead and kept in the refrigerator for any grilled meat or fish need!
- Preheat the grill to medium
- Coat a saute pan with olive oil and add the garlic and crushed red pepper. Bring the pan to a medium heat. When the garlic is very aromatic and starting to turn golden, add the tomatoes and piquillo peppers. Season with salt, to taste, and cook until the tomato is very soft and mushy, about 4 to 5 minutes. Remove from the heat and let cool.
- Grill the bread on both sides until nice and toasted. When cool to the touch, cut it into cubes.
- In a food processor, pulse the almonds and bread cubes until they become a coarse paste. Add the cooked tomato mixture and toss in the saffron, sherry vinegar and parsley. Pulse, pulse, pulse to puree. Taste and season with salt, if needed. It should be really yummy! Add 2 tablespoons olive oil or a couple of tablespoons of water if the mixture is really thick.
- Before grilling, skewer the pork to make kebabs, putting about 4 to 5 pieces of meat on each skewer. Don't jam the meat super close together, it's ok if the meat is touching, but do it loosely so the heat can reach all the sides and cook evenly.
- Brush the grill with a wire grill brush and then rub down with an oiled towel to pick up any pieces of loosened crud.
- Grill the skewers on all sides so each side gets nice and brown (brown food tastes good), about 7 to 8 minutes total. Remove the kebobs from the grill to a serving platter and let rest for 5 to 10 minutes. Serve with the Romesco sauce.
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.
LEMON-OREGANO PORK CHOPS
I found this in Cuisine Tonight and it looked and sounded quick, easy and delicious. I haven't tried it yet but when I do I think I will use a few panko crumbs with the breadcrumbs to get them a little crunchier.
Provided by mama smurf
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Combine bread crumbs, oregano, salt, pepper and zest in a shallow dish. Set aside 1 tablespoon lemon juice for the aioli. Place remaining lemon juice in another shallow dish. Dip pork chops into lemon juice, then into bread crumb mixture, pressing breading into both sides of pork.
- Heat oil in an oenproof saute pan over medium heat until oil begins to sizzle. Saute pork chops on one side until brown and crispy about 5 minutes. Flip pork chops.
- Transfer saute pan to the oven and roast chops until pork reaches an internal tmeperature of 150 degrees on an instant-read thermometer, about 10minutes. Carefully remove saute pan from oven. Tent pork loosely with foil; let meat rest 5 minutes.
- Stir together mayonnaise, garlic, paprika and the reserved 1 tablespoon lemon juice for the aioli in a small bowl. Serve pork chops with aioli.
Nutrition Facts : Calories 182.8, Fat 13.9, SaturatedFat 2, Cholesterol 5.1, Sodium 653.6, Carbohydrate 13.7, Fiber 0.8, Sugar 2.2, Protein 1.7
LAMB CHOPS WITH OREGANO AND LEMON
Categories Herb Lamb Backyard BBQ Lemon Fall Summer Chill Grill/Barbecue Oregano Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mix salt, pepper, oregano and garlic powder in small bowl. Rub spice mixture on all sides of lamb chops. Place lamb chops in large glass baking dish. Cover; chill at least 4 hours or overnight.
- Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 double lamb chops on each of 4 plates. Place potatoes alongside; drizzle some lemon vinaigrette over lamb. Garnish with lemon wedges.
LEMON-GARLIC PORK KEBABS
When I was a kid our butcher sometimes had a thing called "City Chicken", which was pork cubes threaded on bamboo skewers to be breaded and fried like fried chicken. I haven't seen that in years. But butcher-pack, boneless, pork loin is always cheap at Sam's Club so here's how I adapted a modern, lighter, healthier favorite for chicken to use on "the other white meat."
Provided by 3KillerBs
Categories Pork
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 228.8, Fat 14.3, SaturatedFat 5, Cholesterol 71.4, Sodium 57, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 22.5
MOROCCAN PORK KEBABS
These kebabs are baked in the oven, but could easily be thrown on your grill if you prefer. They are made with pork loin, eggplant, and onions. The recipe is based on one that appeared in "Real Simple" magazine.
Provided by threeovens
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F; line a baking sheet with aluminum foil.
- In a large bowl, whisk together orange juice, tomato paste, garlic, cumin, cinnamon, 2 tablespoons of the oil, a teaspoon of salt, and 1/2 teaspoon of the pepper; add pork, toss to coat, and marinate at least 30 minutes, up to 8 hours (refrigerate if longer than 30 minutes).
- In the meantime, combine the eggplant, onion, remaining oil, salt, pepper; thread on skewers, alternating the eggplant and onion.
- Roast the vegetables 20 minutes, turn over.
- Thread the pork on skewers and add them to the pan.
- Roast until the vegetables are tender and the pork is cooked through, another 25 minutes, turning both once.
- If desired, wrap the bread in foil and place in oven during the last 5 minutes.
- Serve with tzatziki, cucumbers, and mint leaves.
Nutrition Facts : Calories 521.2, Fat 35.6, SaturatedFat 9.4, Cholesterol 107.2, Sodium 997, Carbohydrate 14.7, Fiber 5.9, Sugar 6.4, Protein 36.1
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
OREGANO AND ONION BREAD
Categories Bread Herb Onion Bake Vegetarian Vegan Bon Appétit
Yield Makes 2 loaves
Number Of Ingredients 9
Steps:
- Heat oil in heavy small skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Remove from heat. Cool.
- Pour 1 1/2 cups warm water into small bowl. Stir in yeast and sugar. Let stand until foamy, about 10 minutes.
- Mix 4 cups flour and salt in large bowl. Stir in onion and any oil remaining in skillet. Add yeast mixture and oregano and mix well. Knead briefly in bowl just until dough comes together. Turn out dough onto generously floured surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls as necessary to keep dough from sticking, about 10 minutes.
- Oil large bowl. Add dough to bowl, turning to coat. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Oil heavy large baking sheet. Punch down dough. Turn out onto floured work surface and knead briefly. Divide into 2 equal pieces. Shape each piece into smooth 6-inch round loaf. Place loaves on prepared baking sheet. Cover with kitchen towel. Let rise in warm draft-free area until double in volume, about 45 minutes.
- Preheat oven to 450°F. Brush each loaf with some of beaten egg. Bake 10 minutes. Reduce oven temperature to 3509°F. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves to racks and cool. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)
LEMON-OREGANO CHICKEN
Categories Chicken Herb Poultry Broil Quick & Easy Yogurt Wheat/Gluten-Free Lemon Grill Grill/Barbecue Healthy Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 9
Steps:
- Grate 1 1/2 teaspoons peel from lemon. Cut lemon in half. Cut 2 slices from 1 half; reserve slices. Squeeze enough juice from remaining half to measure 1 teaspoon. Place peel into small bowl. Add 2 tablespoons parsley, oregano and pepper. Place garlic on cutting board. Sprinkle 1/2 teaspoon salt over and chop garlic very finely. Add garlic mixture to seasonings in small bowl. Run fingers between chicken and skin to loosen skin (do not remove skin). Spread generous 1/2 tablespoon seasoning mixture under skin of each chicken breast. Rub outside of chicken with oil; season with salt and pepper. For sauce, mix yogurt and 1 teaspoon lemon juice into remaining seasoning mixture.
- Preheat broiler or prepare barbecue (medium-high heat). Broil chicken until cooked through, about 12 minutes per side. Arrange chicken on plates. Garnish with lemon slices and remaining 1 tablespoon parsley. Serve with yogurt sauce.
More about "oreganolemonporkkebabs recipes"
GREEK BAKED LAMB WITH OREGANO | LEMON & OLIVES
From lemonandolives.com
10 BEST CUBAN OREGANO RECIPES | YUMMLY
From yummly.com
THE MOST POPULAR KEBAB RECIPES
From thespruceeats.com
YOGURT-MARINATED PORK KEBABS WITH CUCUMBER-LEMON …
From finecooking.com
LEMON AND OREGANO CHICKEN KEBABS RECIPE
From lovefood.com
CHICKEN KABOBS WITH LEMON AND OREGANO - FOOD CHANNEL
From foodchannel.com
SOUVLAKI RECIPES
From recipes.servegame.org
OREGANO & LEMON PORK KEBABS RECIPE - FOOD.COM | RECIPE | PORK …
From pinterest.ca
OREGANO & LEMON PORK KEBABS | PATRICIA HEBERT | COPY ME THAT
From copymethat.com
LEMON POTATOES WITH GARLIC AND OREGANO - THE GREEK FOODIE
From thegreekfoodie.com
MUST-TRY FOODS IN PORTLAND, OREGON - TRIPSAVVY
From tripsavvy.com
GOLD MEDAL WINE CLUB RECIPES | OREGANO & LEMON PORK KEBABS
From goldmedalwineclub.com
GRILLED GREEK PORK KABOBS RECIPES
From recipes.servegame.org
OREGANO PORK KABOBS | CANADIAN LIVING
From canadianliving.com
GREEK KEBAB RECIPE WITH PORK TENDERLOIN - THEHUB FROM WALMART …
From ideas.walmart.ca
OREGANO & LEMON PORK KEBABS RECIPE - FOOD.COM
From pinterest.ca
PORK CHOPS WITH LEMON AND OREGANO - EASY PEASY FOODIE
From easypeasyfoodie.com
ROAST PORK PARTY KEBABS | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
LEMON AND OREGANO LAMB KEBABS - 9KITCHEN - NINE
From kitchen.nine.com.au
OREGANO RECIPES | ALLRECIPES
From allrecipes.com
FIESTA AZTECA – MEXICAN RESTAURANT
From fiesta-azteca.com
8 BRILLIANT USES FOR OREGANO + HOW TO GROW & DRY IT
From ruralsprout.com
LEMON & OREGANO LAMB CHOPS RECIPE - EATINGWELL
From eatingwell.com
BEST KOFTA KEBABS WITH TZATZIKI RECIPES | GRILLING | FOOD NETWORK …
From foodnetwork.ca
SIX O'CLOCK SOLUTION: TAKE A STAB AT GRILLED ARMENIAN POTATO KEBABS
From montrealgazette.com
SAVE-ON-FOODS
From saveonfoods.com
GREEK PORK KEBABS - TODAY'S PARENT
From todaysparent.com
JAMIE OLIVER'S FESTIVE FEAST: POSH PORK KEBABS | CBC LIFE
From cbc.ca
PLUM AND OREGANO CHICKEN KEBABS RECIPE | REAL SIMPLE
From realsimple.com
SUMMER ORANGE GINGER GLAZED PORK KEBABS FOR THE BARBECUE - ETALK
From more.ctv.ca
LEMONGARLICPORKKEBABS RECIPES
From recipesforweb.com
ORANGE THYME PORK KEBABS - THE IRON YOU
From theironyou.com
OREGANO & LEMON PORK KEBABS | THAILAND 1 DOLLAR MEALS
From thailand1dollarmeals.com
LOSH KEBAB – AN ARMENIAN HAMBURGER RECIPE
From thearmeniankitchen.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
You'll also love