Porkskewerswithavocadotzatzikisauce Recipes

Steps:

• In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber. Mash with a fork until smooth. If your avocado is not quite ripe enough, you may wish to use a food processor. Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover and refrigerate for 1 hour before serving.

Steps:

• Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

Steps:

• Make the marinade:.
• In a large bowl, combine the olive oil, juices, red pepper flakes, chili powder, garlic, salt and pepper.
• Add the pork and stir to coat.
• Cover and refrigerate overnight or at least for 30 minutes.
• Preheat the grill.
• Thread the skewers with 3 or 4 pieces of marinated pork, alternating with wedges of lemon and orange.
• Reserve the marinade for basting.
• To grill the pork:.
• Place skewers on an area of the grill with no direct flame.
• Brush with the reserved marinade during the grilling, until the meat is browned on the outside but still slightly pink on the inside, 4 to 5 minutes per side, or to desired doneness.
• Optional oven broil:.
• Set and oven rack about 6 inches from the broiler, preheat broiler.
• Put skewers on a highly oiled baking sheet and place under broiler.
• After 3 1/2 minutes, turn the skewers over and brush with the reserved marinade.
• Broil for another 3 1/2 minutes, brush again with the marinade, and broil for 1 to 20 minutes more or until meat is browned on the outside but still slightly pink inside, or to desired doneness.
• Serving:.
• Serve immediately in pita pockets topped with shredded lettuce and Avocado Tzatziki Sauce (Recipe #252285).
• Note:.
• Threading the skewers with chunks of lemon and orange with their peels still on, add flavor that compliments the pork and you can squeeze the juice from the grilled fruit over the meat.
• Thread other fruit on the skewers if you like, try cherry tomatoes or kumquats.

Steps:

• To make the marinade: In a large glass bowl, whisk together the olive oil, lemon juice, orange juice, chili flakes, chili powder, garlic, salt, and black pepper. Add in the pork and toss to coat. Cover the bowl and refrigerate for at least 30 minutes (although I prefer to marinate for 3 hours or overnight). Soak the wooden skewers in a shallow pan of water for at least 1 hour. Remove the pork cubes from the marinade. Thread 3 or 4 pieces of marinated pork on the skewers, alternating the pork with small wedges of lemons and oranges. Place the skewers on an area of the grill with no direct flame. Continue to brush marinade during grilling, until the meat is browned, about 8 to 10 minutes, turning occasionally or to desired doneness. Transfer the pork from the skewers and place in pita pockets. Top the pork with shredded lettuce and avocado tzatziki.;
• In a large bowl, whisk together the lemon juice, olive oil, garlic and salt. Whisk in the yogurt. Add the grated cucumber, diced avocado and mix well. Cover the mixture and chill for at least 1 hour.

Steps:

• Soak 8 wooden skewers in water for at least 1 hour.
• In a bowl, toss together pork cubes, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper.
• Cover and refrigerate for 3 hours or overnight.
• Place 5 pieces of meat on each skewer.
• Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done.
• Serve immediately in a pita, topped with shredded salad.
• For the shredded salad, toss the green leaf lettuce, onion, tomatoes, olive oil, red wine vinegar, oregano, and salt and freshly ground black pepper, to taste in a large bowl, taste and adjust seasonings.

Steps:

• For marinade, mix first 5 ingredients. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours., For glaze, place jelly and 1/3 cup of the remaining marinade in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat. Place salsa ingredients in a large bowl; toss lightly with remaining marinade., Drain pork, discarding marinade. Place pork on a lightly oiled grill rack over medium heat. Grill, covered, until a thermometer reads 145°, 4-5 minutes per side, brushing with glaze during the last 3 minutes. Serve with salsa.

Steps:

• Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large bowl, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken and turn to coat. Cover and refrigerate for 30 minutes. , Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving., Drain chicken, discarding marinade in bowl. Thread meat onto 4 metal or soaked wooden skewers. On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce.

Steps:

• Mix the lamb with the cumin, coriander, garam masala and cinnamon. For the tzatziki, mix the Greek yogurt, shallot, garlic, mint, cucumber and honey. Sprinkle with pomegranate seeds. Cook the lamb under a hot grill for 8 mins, turning halfway. Thread each piece onto a cocktail stick. serve with tzatziki.