Kebabs

DynaGreaseball

My wife asked me to ask the forum if anyone had something similar, but better, so here goes.

Found this on Martha Stewart...



1. Heat grill to medium; lightly oil grates. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).

2. Make basting sauce: In a small saucepan, heat apricot jam, 1/4 tsp cayenne, and 1 tablespoon water over medium-low until jam is liquefied; season with salt and pepper.

3. Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of red onion, beginning and ending with pork. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes.

Any suggestions are appreciated.

BENTE

that sounds pretty good!!

just don't overcook the pork.. i usually go to 145


also for next time this one here sounds pretty good also we may try it soon

Pork, Loin, Kabob, Espetada, Indian

Greetings Big Green Egg Community-- I have been reading, following and appreciating your advice for some time. I tried a recipe for pork espetada from the Cuisine section of the Times of India web site (See link below.) The recipe was great. Already, I am thinking of other ways to use the marinade. Here is my modified recipe:


INGREDIENTS:
2 lbs Pork, Loin, Boneless, Cubed
5 Tbs Vinegar (I used white)
5 Dried red chilies (I used Sanaam Chilie peppers)
3 Green chillies (I used Serranos)
15 Peppercorns
10 Cloves garlic
4 Cloves
1 tsp cumin seeds
1 tsp turmeric
1 Inch piece ginger
1 Inch piece cinnamon
Salt to taste (I used pinch-- 1/2 tsp.)
Small bunch coriander leaves (Cilantro)



Procedure:
1 Put everything except pork in a blender and grind to a paste; grinding the dry ingredients (cumin, cinnamon, peppercorns, cloves and Sanaam chilies) with the vinegar first makes this easier.
2 Marinate the pork in the paste for eight hours (That's what I did-- I can't tell you what will happen with more or less marinating time.)
3 Remove meat from marinade, skewer it and grill it on the egg-- I cooked it at about 450-- Much as with pork chops you have to make sure you do not dry the meat out.
4 It was great.


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Moke, 09/24/01

Mike in Abita

I wouldn't change a thing. Until I tasted it first, then start experimenting.

Might want to wait alittle before basting. That much sugar in the basting sauce might char before pork is cooked. Maybe give the kabobs a 5-10 min head start.