Friday, August 26, 2011

Chef Chuck's Pork Kabobs

Spiedini di MaialeThese summer time pork kabobs are made with rosemary stems from the garden, which enhances the flavor of the pork and vegetables. I marinated the pork in an olive oil mixture overnight which really tenderized the pork. The vegetables and pork were placed on a stem of rosemary and grilled to perfection.

Pork Kabobs

1 pound county style pork ribs, 1 inch cubes
1/2 cup extra virgin olive oil
3 garlic cloves, chopped
1 tablespoon freshly squeezed
lemon juice
1 teaspoon dry oregano
salt and pepper

Wash and dry pork ribs, cut into one inch cubes. Combine all ingredients place in a large plastic bag add pork and marinate for at least one hour, I prefer overnight in the refrigerator.

Vegetables for Kabobs

1 red bell pepper
1 white onion, quartered
1 zucchini, skin on 1/4 inch thick
small finger potatoes

In a small pot boil potatoes till fork tender. Arrange kabobs I started with a potato, zucchini, red pepper, pork and onion.

Basting Oil

1/3 cup extra virgin olive oil
1 teaspoon dry oregano
salt and pepper

Heat outdoor grill or I used my stove top grill made by, Olvida. Place kabobs onto grill and cook for a few minutes, brush the basting oil on. Then do a quarter turn till all sides are browned and caramelized. Check temperature on pork it should register 155 degrees.

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