INGREDIENTS:
1 pound boneless pork, 1-inch
thick
1/2 teaspoon white (or black)
ground pepper
1 teaspoon salt
2 teaspoons chopped cilantro
1 cup white dry wine
2 tablespoons vegetable oil
2 tablespoons soy sauce
fresh lime juice from 1 lime
2 tablespoons Dijon mustard
2 green bell peppers
1 medium onion
cherry tomatoes - 2 per each
kebab
DIRECTIONS:
Trim all fat from meat.
Cut meat into 1-inch thick strips,
lengthwise.
Cut each strip into 1-inch cubes.
Place meat into medium bowl.
Prepare marinade:
Put ground pepper into medium
bowl.
Add salt.
Add cilantro. CLICK HERE for
instructions.
Add wine.
Add oil.
Add soy sauce.
Roll lime a few times, pressing it
down. This is done to easier
release juices.
Cut lime in half, crosswise.
Squeeze lime over small bowl.
Discard all seeds.
Add lime juice to bowl with
cilantro.
Add mustard.
Mix well with spoon.
Pour marinade over meat.
Mix with spoon to coat meat with
marinade all over. Cover bowl
with plastic wrap and refrigerate
for at least 2 hours or overnight.
Prepare large pepper squares:
Cut pepper in half, lengthwise.
Run knife around white veins
(membrane) and core to release
them. You may as well simply
pull the core and veins with your
hand.
Remove core, white veins and
seeds, and discard.
Cut each pepper half into 3 thick
slices, lengthwise.
Cut each slice in half, crosswise.
Prepare onions:
Cut onion in half.
Cut both ends off and discard.
Peel papery skin off and discard.
Cut onion half in half, lengthwise.
Cut each onion piece in half
again, crosswise.
Separate onion into single
pieces.
Thread one cherry tomato onto
metal skewer.
Thread one piece of meat.
Thread one piece of pepper.
Thread one large or two small
pieces of onion.
Thread up to 4 or 5 pieces of
meat, repeating layers of meat,
pepper and onion. End with
another cherry tomato.
Grill for 4 to 5 minutes on each
side, until cooked through. Flip
with tongs. Make sure kebabs
do not burn!
Serve hot.
1 pound boneless pork, 1-inch
thick
1/2 teaspoon white (or black)
ground pepper
1 teaspoon salt
2 teaspoons chopped cilantro
1 cup white dry wine
2 tablespoons vegetable oil
2 tablespoons soy sauce
fresh lime juice from 1 lime
2 tablespoons Dijon mustard
2 green bell peppers
1 medium onion
cherry tomatoes - 2 per each
kebab
DIRECTIONS:
Trim all fat from meat.
Cut meat into 1-inch thick strips,
lengthwise.
Cut each strip into 1-inch cubes.
Place meat into medium bowl.
Prepare marinade:
Put ground pepper into medium
bowl.
Add salt.
Add cilantro. CLICK HERE for
instructions.
Add wine.
Add oil.
Add soy sauce.
Roll lime a few times, pressing it
down. This is done to easier
release juices.
Cut lime in half, crosswise.
Squeeze lime over small bowl.
Discard all seeds.
Add lime juice to bowl with
cilantro.
Add mustard.
Mix well with spoon.
Pour marinade over meat.
Mix with spoon to coat meat with
marinade all over. Cover bowl
with plastic wrap and refrigerate
for at least 2 hours or overnight.
Prepare large pepper squares:
Cut pepper in half, lengthwise.
Run knife around white veins
(membrane) and core to release
them. You may as well simply
pull the core and veins with your
hand.
Remove core, white veins and
seeds, and discard.
Cut each pepper half into 3 thick
slices, lengthwise.
Cut each slice in half, crosswise.
Prepare onions:
Cut onion in half.
Cut both ends off and discard.
Peel papery skin off and discard.
Cut onion half in half, lengthwise.
Cut each onion piece in half
again, crosswise.
Separate onion into single
pieces.
Thread one cherry tomato onto
metal skewer.
Thread one piece of meat.
Thread one piece of pepper.
Thread one large or two small
pieces of onion.
Thread up to 4 or 5 pieces of
meat, repeating layers of meat,
pepper and onion. End with
another cherry tomato.
Grill for 4 to 5 minutes on each
side, until cooked through. Flip
with tongs. Make sure kebabs
do not burn!
Serve hot.
An absolute hit of the party!
Marinated Grilled Shish Kebab
Adapted from
The Barbecue! Bible
The Barbecue! Bible
