PORK KABOBS
These delightful picnic kabobs are my young daughter's favorite. My husband also enjoys them, even though he never cared much for pork. The cool, refreshing sauce is a tempting topping for sizzling grilled kabobs. - Louise Wetmore, Cottage Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. , Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. , Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.
Nutrition Facts :
SPANISH PORK SKEWERS
For casual entertaining, the tapas experience translates well to the small home kitchen. One delicious hot tapas classic easily made at home is called pinchos Moruños, or Moorish skewers, essentially small kebabs of pork marinated in Arabic (Moorish) spices and grilled, usually on a hot steel plancha. Because most Muslim Arabs wouldn't eat pork, one presumes the original dish was lamb. It's anyone's guess how it evolved into this ubiquitous tapa selection in Christian Spain. Nevertheless, now it means pork seasoned with garlic, cumin, coriander, pimentón and sometimes oregano. Once skewered, they need only about 5 minutes on a hot griddle.
Provided by David Tanis
Categories quick, appetizer
Time 20m
Yield 12 small skewers
Number Of Ingredients 10
Steps:
- Thread the pork onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
- Sprinkle the skewers with the cumin, coriander, pimentón and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and drizzle over the meat. Rub the seasoning in with your fingers. The skewers can be refrigerated until ready to cook, up to several hours.
- Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side, until nicely browned. Serve hot, with lemon wedges.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 142 milligrams, Sugar 0 grams, TransFat 0 grams
PINCHOS (SPANISH KEBABS/TAPAS - PORK, LAMB, PRAWNS OR CHICKEN)
Enjoyed at bars all over Spain, pinchos are wonderful kebabs that taste equally good made with pork, chicken, prawns or lamb. At some bars, the seasoning is as simple as garlic and hot, sweet paprika. Here is a favorite marinade recipe for Pinchos Morunos. Recipe courtesy Anya von Bremzen, The Spanish Table. Time does not include 6-8 hours marination.
Provided by Sandi From CA
Categories Pork
Time 20m
Yield 8 tapas
Number Of Ingredients 15
Steps:
- Place the onion, garlic, sweet and hot paprikas, 2 tsp of the salt, the oregano, peppercorns, thyme, cumin, cinnamon, bay leaf, vinegar, wine (if using) and olive oil in a mini food processor and process to a paste.
- Place the pork in a bowl and rub a little salt on it. Scrape the marinade into the bowl with the meat and toss to combine thoroughly.
- Cover the bowl and refrigerate the pork for 4-6 hours, tossing a few times. Let the meat come to room temperature before grilling.
- Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.
- When ready to cook, thread the meat onto the skewers and brush it with a little olive oil.
- Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5-7 minutes. (If you are cooking lamb and would like it medium-rare, don't cook it quite so long). Serve the kebabs at once.
PLUM-GLAZED PORK KABOBS
Get out there and fire up the grill for pork kabobs, a tasty alternative to chicken and beef. These sweet and gingery beauties make dinnertime happy. -Tonya Burkhard, Palm Coast, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- For glaze, in a small bowl, mix jam, soy sauce, garlic and ginger. Cut vegetables and pork into 1-in. pieces. On six metal or soaked wooden skewers, alternately thread pork and vegetables., On a lightly greased grill rack, grill kabobs, covered, over medium heat 12-15 minutes or until pork is tender, turning occasionally and brushing with 1/4 cup glaze during the last 5 minutes. Brush with remaining glaze before serving.
Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 239mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
PORK BBQ KABOBS (PINCHOS DE CERDO BBQ)
It took my husband a while to find a pincho recipe that taste just like the ones they sell in Puerto Rico. He finally found one.
Provided by Michelle Figueroa
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix olive oil, oregano, garlic, salt, and pepper.
- Mix seasoning with meat.
- Place in ziplock and let sit overnight in refrigerator.
- Place 1 piece of meat, then 1 piece of onion, then 1 piece of pepper on skewer and repeat until you have 4 pieces of each on the skewer.
- Grill for at least 20 minutes turning once or twice on the grill.
- You can place a sliced of grilled french garlic bread on the tip of the skewer.
Nutrition Facts : Calories 794.2, Fat 57.3, SaturatedFat 19.1, Cholesterol 241.5, Sodium 1524.9, Carbohydrate 5.4, Fiber 1.2, Sugar 1.9, Protein 60.8
PORK KABOBS (PINCHOS)
In Puerto Rico pinchos are grilled pork or chicken kabobs. They are just to die for! They are served with a slice of bread at the very tip. If you don't have a pilón (mortar and pestle) you can mix your marinade in a food processor or blender. From about.com.
Provided by l0ve2c00k
Categories Pork
Time 45m
Yield 6-9 serving(s)
Number Of Ingredients 7
Steps:
- Using a pilón (mortar and pestle), mash the garlic cloves and salt into a paste.
- Mix in the pepper and oregano. Stir in the olive oil and vinegar. Set the marinade aside.
- Cut the pork into 1-inch cubes.
- Cover the pork pieces with the marinade and let set in the refrigerator for about 20 minutes.
- Skewer the pork pieces and grill the kabobs for about eight minutes, turning occasionally for even grilling.
- Tip: If you use wooden skewers, soak them in water while the pork is marinating.
Nutrition Facts : Calories 219.2, Fat 17.6, SaturatedFat 5.6, Cholesterol 53.7, Sodium 827.6, Carbohydrate 1.7, Fiber 0.4, Sugar 0.1, Protein 12.9
PINCHOS
Pinchos are grilled marinated chunks of pork or chicken on a stick, Puerto Rico's version of shish kebab. The traditional way to eat pinchos is with a slice of soft, warm bread. It's one of the island's most popular street foods, and some of my favorite childhood memories are of sitting and talking or dancing around by my cousin's roadside pinchos stand. There are lots of versions of pinchos, but what I think makes this recipe especially good is the use of sofrito, the magical Puerto Rican blend of herbs and aromatics that's the base of some of our tastiest dishes. Sofrito is easy to make yourself, or you can buy it premade.
Provided by Food Network
Categories main-dish
Time 12h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results.
- When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450 degrees F or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer.
- Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with barbecue sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145 degrees F, about 2 minutes more. Remove from the grill, brush again with barbecue sauce, and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho.
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