This week we are having Rosemary Pork Kabobs. These are marinaded in rosemary, balsamic vinegar, soy sauce, etc.. and a touch of tequila. I have been seeing kabobs in the meat displays at my favorite food distributors more frequently with the run up to the vernal equinox, and since we cross that line into SPRING we needed some “springy” food to celebrate with. This was my choice…..
I started with about two pounds of “country style ribs” cut them to equal sized chunks, whisked together a simple marinade. Then dumped the pork into a resealable plastic bag covered them with the marinade and headed to work. It was a short day for me so I was back in about 6 hours to get the rest together and get the grill fired up. It took a short time to grill these.
The keys to success here is making sure that everything is about the same size especially the pork, having it the same size means that all of it cooks at the same rate. If you can, try to leave a small space between the pork and the mushrooms this will also allow for a quicker cook because the heat will circulate between the cuts a bit. As for the cut of pork, that does not matter much, I used the country style ribs because they were on sale. You can use pork chops or pork tender loin if you want. Just try to cut everything the same size.
Pork Kabobs for Man Food Mondays
- zest of 1 tangerine
- 1/4 cup EVOO (Extra Virgin Olive Oil)
- 3 tablespoons balsamic vinegar
- 1 bay leaf
- 1 tablespoon soy sauce
- 1 tablespoon tequila (I used Jose Curevo gold.)
- 2 cloves garlic, smashed
- 2 teaspoons fresh rosemary, finely chopped
- 2 pounds pork country ribs, cut into 1-inch chunks
- 1 large red onion
- 8 ounces whole Baby Bella mushrooms
- 1 green bell pepper
- 8 ounces cherry tomatoes
- salt and pepper
- 6 10 inch metal skewers
- 6 to 10 bamboo skewers soaked in water for 30 minutes
- a grill......charcoal or gas
- In a non reactive bowl, combine the EVOO, balsamic vinegar, soy sauce, tequila, garlic, bay leaf and rosemary and set aside.
- Cut the country ribs in to equal sized chunks, about 1 inch square.
- Put the Pork in a resealable plastic bag and cover with the marinade mixture. Squeeze as much air out of the bag and seal it.
- Place the marinading pork into the refrigerator for at least 30 minutes but no longer than 8 hours.
- When you are ready to start your grilling cut your green bell peppers and the onion into equal sized bits. You are not going to use all your onions.
- Remove the pork from your marinade and discard the marinade.
- When you thread the pork and vegetables onto the skewers alternate the pork and the onion with a Baby Bella next to one side of the pork and the onion on the other. Skewer a tomato at regular intervals.
- Heat your grill to medium high and grill the kabobs about 2 minutes on each side turning 1/4 turn each time. The pork is done when it is no longer pink on the inside or internal temp is around 145° when checked with an instant read thermometer.
One of the things I did when I put this together was made a separate marinade for the pieces of pork that were not equal size…these I skewered and cooked on the grill on the “side”. These were what I snacked on while the rest of the dinner was coming together (being the cook has it’s benefits).
The aroma of this grilling was amazing. I served this on a bed of Orzo that was sprinkled with lemon juice and EVOO with dried oregano, salt and pepper. Very tasty.
If you give this a try, I hope you enjoy it and let me know what you think.