Ingredients with Measurements:
- 1 pound pork tenderloin, cut into 1-inch cubes
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 8-10 wooden skewers, soaked in water for 30 minutes
Marinade:
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, whisk together all the marinade ingredients.
2. Place the pork cubes in a large resealable plastic bag and pour the marinade over the pork. Seal the bag and marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated pork, bell peppers, and onion onto the skewers, alternating between the ingredients.
5. Grill the kebabs for 10-12 minutes, turning occasionally, until the pork is cooked through and the vegetables are slightly charred.
6. Remove the kebabs from the grill and let them rest for a few minutes before serving.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan preheated to medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 13g
Carbohydrates: 17g
Protein: 23g
Sodium: 780mg
Sugar: 13g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Bell peppers and onions can be substituted with other vegetables such as zucchini, mushrooms, or cherry tomatoes.
Variations:
- Add pineapple chunks to the kebabs for a sweet and tangy flavor.
- Use different marinades such as teriyaki or barbecue sauce.
- Serve the kebabs with a side of rice or a salad.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Cut the pork and vegetables into similar sizes to ensure even cooking.
- Brush the kebabs with the remaining marinade while grilling for extra flavor.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kebabs in the microwave or oven until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro
Pairings:
Serve the kebabs with a side of rice or a salad.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Greek salad
Troubleshooting advice:
- If the pork is not cooked through, continue grilling for a few more minutes.
- If the vegetables are burning, move them to a cooler part of the grill.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Kebabs originated in the Middle East and are now enjoyed worldwide in various forms and flavors.
Flavor profiles:
The marinade for these kebabs is a combination of sweet, salty, and smoky flavors.
Serving suggestions:
Serve the kebabs with a side of rice or a salad for a complete meal.
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