Lemon Garlic Pork Kebabs Recipes

MARINATED PORK KABOBS

Steps:

• In a large resealable plastic bag, combine the yogurt, lemon juice, garlic, cumin and coriander; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight. , Alternate the pork, onions, tomatoes and peppers on eight metal or soaked wooden skewers. Grill, covered, over medium heat for about 15-20 minutes or until meat juices run clear.

OREGANO & LEMON PORK KEBABS

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.

GRILLED PORK SHISH KABOBS

Steps:

• In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
• Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
• Preheat your grill to Medium/high heat (400˚F). Add skewers in a single layer and grill for 8-10 minutes total. Meat skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides. Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers 3 minutes before serving.

LEMON-GARLIC PORK KEBABS

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.

MOROCCAN PORK KEBABS

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.