Pork Kebabs With Romesco Recipes

PORK SOUVLAKI (SKEWERS) WITH TZATZIKI SAUCE

Steps:

• To prepare the pork souvlaki (skewers), cut the pork into 2 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 20 minutes.
• In the meantime prepare the tzatziki sauce for the pork souvlaki. Pour into a food processor the olive oil and 2 cloves of garlic; blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of chopped dill, 1-2 of red wine vinegar, salt and pepper and mix. Tore in the fridge and serve cold.
• Cut the wooden skewers to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.) Thread the pieces of pork, comfortably, on the skewers.
• Preheat a grill or griddle pan on a high heat. Cook the pork skewers for about 10 minutes, turning occasionally, until nicely coloured and cooked through.
• While your pork is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 1-2 minutes.
• To serve the pork souvlaki (skewers), slice 2 red onions and place on a platter; top with the pork skewers, drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce or wrap them up like a sandwich, adding some tzatziki, sliced onions and tomatoes. Enjoy!

GRILLED PORK SHISH KABOBS

Steps:

• In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
• Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
• Preheat your grill to Medium/high heat (400˚F). Add skewers in a single layer and grill for 8-10 minutes total. Meat skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides. Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers 3 minutes before serving.

BARBECUED PORK KEBABS

Steps:

• Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

PORK KEBABS WITH PASTA SALAD

Steps:

• Soak 4 wooden skewers in water 15 to 20 minutes to prevent scorching. Preheat a grill to medium high. Combine the pork, bell peppers, red onion, 3 tablespoons olive oil, 2 tablespoons cherry pepper brine, the oregano and 1/2 teaspoon salt in a large bowl; toss.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water; transfer the pasta to a large bowl and add the cherry peppers, the remaining 3 tablespoons olive oil and 2 tablespoons brine, and 1/4 teaspoon salt; toss.
• Thread the bell peppers, pork and red onion, alternating, onto the skewers. Drizzle any remaining marinade over the kebabs. Brush the grill grates with olive oil. Grill the kebabs, turning occasionally, until the pork is cooked through and the vegetables are well marked, 10 to 12 minutes.
• Add the basil, parsley and bocconcini to the bowl with the pasta; season with pepper and toss. Serve the kebabs with the pasta salad.

RED CRUDITES WITH ROMESCO SAUCE

Steps:

• Romesco Sauce: Soak 1 dried New Mexico chile pepper in hot water, 10 minutes; drain, then remove the stem and seeds. Puree 1 garlic clove, 1 slice toasted bread, 1/4 cup smoked almonds and the chile in a food processor. Add 2 cups quartered tomatoes, 2 tablespoons red wine vinegar and 1/2 teaspoon smoked paprika; puree. With the motor running, slowly pour in 3/4 cup olive oil. Season with salt and more paprika.
• Serve with:
• Acorn Squash: Halve, seed and cut into 1/2-inch-thick wedges. Toss with olive oil, salt and pepper. Roast at 425 degrees F, stirring halfway through, until tender, 15 to 20 minutes. (You can do this at the same time as the carrots.)
• Baby Carrots: Trim, then toss with olive oil, chopped dill and parsley, and salt. Roast at 425 degrees F, tossing halfway through, until tender, 15 to 20 minutes.
• Baby Bell Peppers
• Smoked Almonds
• Radishes

PORK KEBABS WITH ROMESCO SAUCE

Steps:

• Prepare the kebabs: Combine the cumin, smoked paprika, red pepper flakes, garlic, lemon zest and juice, and 1 teaspoon salt in a large bowl. Stir in the olive oil to make a loose paste. Add the pork and toss to completely coat. Let sit at room temperature for up to 2 hours or refrigerate overnight.
• Make the romesco sauce: Coat a skillet with the olive oil, place over medium heat and add the garlic and red pepper flakes. When the garlic starts to turn golden, add the tomato and piquillo peppers. Season with salt and cook until the tomato is soft and mushy, 4 to 5 minutes. Remove from the heat; let cool. Preheat a grill to medium. Grill the bread on both sides until toasted. Let cool; cut into cubes. Pulse the almonds and bread cubes in a food processor to form a coarse paste. Add the cooked tomato mixture and toss in the saffron, vinegar and parsley. Pulse to puree. Taste and season with salt, if needed. Add a couple tablespoons of olive oil or water if the mixture is really thick. Skewer the pork to make kebabs, putting 4 or 5 pieces of meat on each skewer. It's OK if the meat is touching, but do it loosely so the heat reaches all sides of the meat and the pork cooks evenly. Brush the grill with a wire brush and then rub down with an oiled paper towel. Grill the skewers on all sides so each side gets nice and brown (brown food tastes good), 5 to 8 minutes total. Transfer the kebabs to a platter and let rest 5 to 10 minutes. Serve with the romesco sauce. Photograph by Antonis Achilleos

GRILLED ROMESCO STYLE PORK

Steps:

• Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure. .
• Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150°F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees).
• While pork stands, put greens and peppers on a platter.
• Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
• Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute.
• Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic.

GREEK-STYLE PORK KABOBS

Steps:

• In a bowl mix the first 9 ingredients until well blended.
• Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.
• Remove the pork cubes from the bag and thread on skewers.
• Season the pork cubes with seasoned salt and black pepper.
• Grill over medium-high heat turning occasionally for about 5 minutes or until the pork is cooked to desired doneness.