Ingredients with Measurements:
- 1 lb. boneless pork loin
- 2 tbsp. salt
- 2 tbsp. sugar
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. chili powder
- 1 tbsp. liquid smoke
Special equipment needed:
- Grill or smoker
- Skewers
Step-by-step instructions:
1. Cut the pork loin into thin strips, about 1/4 inch thick.
2. In a small bowl, mix together the salt, sugar, black pepper, garlic powder, onion powder, paprika, cumin, coriander, and chili powder.
3. Rub the spice mixture onto the pork strips, making sure to coat both sides.
4. Place the pork strips in a large resealable plastic bag and add the liquid smoke. Seal the bag and massage the pork to distribute the liquid smoke evenly.
5. Marinate the pork in the refrigerator for at least 2 hours, or overnight for best results.
6. Preheat your grill or smoker to medium-high heat.
7. Thread the pork strips onto skewers, weaving them back and forth to create a zigzag pattern.
8. Grill the skewers for 5-7 minutes per side, or until the pork is cooked through and slightly charred.
9. Remove the skewers 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: 10-14 minutes
5. Temperature:
Grill or smoker temperature: Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 240
Fat: 9g
Carbohydrates: 3g
Protein: 36g
Substitutions for ingredients:
- Pork loin can be substituted with chicken or beef.
- Liquid smoke can be substituted with smoked paprika.
Variations:
- Add diced pineapple to the skewers for a sweet and savory twist.
- Serve the se'i kebab with a side of rice and grilled vegetables.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- For a spicier version, add more chili powder or cayenne pepper to the spice mixture.
Storage instructions:
Leftover se'i kebab can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the se'i kebab in the microwave or oven until heated through.
Presentation ideas:
Arrange the se'i kebab on a platter and garnish with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
Rice, grilled vegetables, salad
Suggested side dishes:
Grilled vegetables, rice, salad
Troubleshooting advice:
- If the pork is sticking to the grill, brush it with oil before grilling.
- If the pork is not cooked through, move it to a cooler part of the grill and continue cooking until done.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F before serving.
- Wash your hands and all utensils thoroughly after handling raw meat.
Food history:
Se'i kebab is a traditional dish from the island of Timor in Southeast Asia. It is made by marinating pork in a blend of spices and smoking it over a wood fire.
Flavor profiles:
Smokey, savory, slightly sweet, spicy
Serving suggestions:
Serve the se'i kebab with a side of rice and grilled vegetables for a complete meal.
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Region: Indonesian