Oreganolemonporkkebabs Recipes

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.

MARINATED PORK KEBABS

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.

TUSCAN PORK KEBABS

Steps:

• Prepare grill to medium-high heat.
• Combine olive oil, grated lemon rind, salt, pepper, and crushed garlic in a large bowl, stirring well.
• Add pork; marinate at room temperature 15 minutes, tossing occasionally.
• Thread pork and bell peppers alternately onto each of 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 10 minutes or until pork is done, turning occasionally.

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.

GERMAN STYLE GRILLED PORK KEBAB

Steps:

• Mix all the spices and let them sit for a while, than add the Olive oil.
• You can fill extra in a canning jar, it will last a long time.
• Wrap the pork belly in a spiral around the wood skewer. The alternative is to poke through the middle of the slices. Soak the wood skewers in water before you wrap the pork around it.
• Apply the olive oil spice mix to the meat on the skewers.
• Optional let the prepared skewer sit in the refrigerator for 1 to 4 hours.
• Put the wood skewers on the Grill and and rotate them every minute until they reach the desired doneness. It should not take long than 5 minutes. You can apply more of the olive oil marinade during the grilling if you want a more intense taste, it is usually not necessary.

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.