Summer time brings out the grill, although I grill all year round, and kabob are always fun. Swords filled with veggies, meats, chicken, and fish grilled to perfection and then piled high on the plate on maybe a bed of rice pilaf. This one is my wife’s favorite and she is mine so I post this among the first of my post. Fish, beef, pork, chicken vegetable give me a skewer and I can make a kabob that is worth eating.
Pork Kebab with Orange and Thyme
Prep easy about 10 minutes
- 1/4 cup fresh squeezed orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish
- 5 garlic cloves
- 2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish
- 1 tablespoon Dijon mustard
- Coarse salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes
- 4 to 6 skewers wood or metal – Remember if using wood skewers soak them first to prevent them from burning right up.
1. Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until blended well. Add pork and coat. Cover bowl with plastic wrap, and let pork marinate about 20 minutes at room temperature.
2. Heat the grill medium-hot. Thread 5 or 6 cubes of pork onto each of the skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes.
Serve on a bed of rice or rice pilaf with a side salad. I also like to make a few veggie kabob with red,yellow, orange bell peppers, mushroom., onions, zucchini etc.
Options : You could use chicken or lamb