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 Marinate
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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