There is still time to get your grill on! I eat a lot of chicken and fish but sometimes I need to mix it up and these pork kabobs were just what I was looking for. They are flavorful, moist and delicious, so hurry up and get your grill on! ENJOY!
1 1/2 lb. thick pork loin chops, fat trimmed and cut into pieces about 1 inch by 2 inches
1/4 cup red wine vinegar
2 T soy sauce
2 T vegetable oil (I used canola oil)
1 1/2 tsp. sesame oil
1 T lime juice
2 T smooth peanut butter (use natural peanut butter without added sugar for South Beach Diet)
2 tsp. finely minced garlic
1/2 tsp. red pepper flakes (use more or less to taste)
Trim visible fat from pork chops and cut into strips about 1 inch by 2 inches. (I cut each trimmed pork chop into about 4 crosswise strips.)Combine red wine vinegar, soy sauce, vegetable oil, sesame oil, lime juice, and peanut butter, then whisk until peanut butter is mixed into the other liquids. (This will take a little stirring to get it smooth.) When the mixture is well-combined, whisk in the finely minced garlic and red pepper flakes.Put pork cubes into Ziploc bag or plastic container with a snap-on lid, then pour in marinade. Let the pork strips marinate 6-8 hours in the refrigerator, turning it a few times if you’re home.When you’re ready to cook, remove the pork strips from the refrigerator and drain the marinade. (I used a colander placed in the sink to drain the pork pieces.) Thread kabobs onto skewers, folding each piece over so they won’t spin when they’re cooking. Let the pork pieces come to room temperature while you oil the grill with olive oil or non-stick grilling spray and preheat grill to medium-high. (You can only hold your hand there 2-3 seconds at that heat.)
Grill kabobs, turning several times with tongs so you get nice grill marks on each side. Kabobs are done when the pork feels firm, but not hard to the touch or when meat reaches a temperature of 160F/70C on an instant-read meat thermometer. We cooked our kabobs about 15 minutes, but actual cooking time will depend on the temperature of your grill and temperature of the meat when it’s put on the grill. Serve hot.
This is a fabulous recipe for rack of lamb on the grill. I have no idea where I would find fermented beans, and quite honestly that doesn’t sound too appealing. I’ve never cooked with them so I just omitted them from the recipe. Problem solved! Enjoy!
- 1 tablespoon fermented black beans
- 6 tablespoons hoisin sauce
- 1/4 cup honey
- 3 tablespoons soy sauce (preferably low-salt)
- 3 tablespoons medium-dry Sherry
- 2 tablespoons Asian sesame oil
- 1 tablespoon Thai red curry paste
- 1 teaspoon Asian chili paste
- 1 tablespoon minced garlic
- 2 tablespoons freshly grated orange zest
- 2 frenched racks of lamb, available by request from butcher (about 1 1/2 pounds
- 1 tablespoon sesame seeds
Make marinade: Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.
In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.
Prepare grill and preheat oven to 400°F.
Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes.
Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130°F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.
This is an elegant, delicious meal that couldn’t get any easier! I simply marinated the veal chops in some red wine, chopped garlic, chopped fresh rosemary and olive oil. Let marinate at least 2 hours and grill to perfection. Serve and enjoy every bite!