Good morning, Blogland! It's time for our recipe exchange. Thanks to those that participated last Friday with my launch of Five Ingredients Friday. I've really enjoyed the recipes that you've submitted and I hope to get even more this week! I'm in desperate need for simple ideas. I scorched a sauce that I was trying to make for dinner last night. It wasn't pretty!
Here's my recipe for this Friday. I've made it for Oronzo and Snuggle Bug and they loved it!
The word kebab comes from Arabic and means on a skewer. Use pork fillet (tenderloin) for these kebabs because it is lean and tender, and cooks ver quickly. They are good served with rice, or stuffed into warmed pitta bread with some shredded lettuce leaves.
- 500 g/1 1/4 lb lean pork fillet (tenderloin)
- 8 large, thick spring onions (scallions)
- 120 ml/4 fl oz/1/2 cup barbeque sauce
- 1 lemon
- Cut the pork into 2.5cm/1in cubes. Cut the spring onions into 2.5cm/1in long sticks.
- Preheat the grill (broiler) to high. Oil the wire rack to prevent sticking.
- Arrange the pork and onions on the skewer in an alternating fashion (as shown in the picture).
- Grill (broil) until the pork juices drip.
- Brush barbeque sauce on the pork (and the onions too, if you'd like) and grill for 30 seconds on each side, repeating the barbeque sauce application process twice more.
- Arrange the skewers on a platter. Cut the lemon into wedges and squeeze a little lemon juice over each skewer. Serve immediately, offering the remaining lemon wedges separately.
If you are cooking pork on a barbeque, soak the wooden skewers overnight in water. This prevents them burning. Keep the skewer handles away from the fire and turn them frequently.