I love making kabobs. I usually use pork, but sometimes chicken and sometimes beef. Lamb would be good too.
Kabobs are great because of the versatility. You can make them in the oven or on the grill. You can prep them a day ahead, or do them up right when you’re going to cook them. You can use whatever type of meat you have on hand, and use up whatever veggies you’ve got in the fridge that are coming to their end.
What you need:
– 1 nice sized pork tenderloin OR 3 chicken breasts OR a small sirloin tip roast, cut into irregular hunks, about an 1 to 1.5 inches
– 1/3 cup olive oil
– 2 garlic cloves, diced or crushed
– 1 red onion (white, yellow or Spanish will also do) chunked
– 2-3 peppers, chunked (red or green – or a mix)
– splash of lemon juice
– salt & pepper to taste
– 1 1/2 tbsp oregano (fresh or dried)
Optional veggies: zucchini, mushrooms, eggplant, yam
What you do:
Use 6 to 8 metal skewers or bamboo skewers. If you’re using bamboo, make sure to soak them for 30 minutes so they don’t char.
Cube the meat andcut the veggies so that they’re bite sized but not too narrow – all the chunks of meat and veggies have to be able to be skewered.
Put all ingredients into a bowl. Toss well. You can refrigerate and let the meat marinate or you can skewer them up and get grilling. I like to alternate meat and different veggies on a skewer.
Get the grill heated to medium or heat oven to 350° and place skewers on a roasting rack. In either grill or oven, cook on each of the four sides for 4 to 6 minutes – it will cook faster on the grill, slower in the oven. You want to make sure meat is cooked through and veggies are softened and start to caramelize but don’t burn.
Serve with roasted potatoes or this rice. Tzatziki is also a great side to serve with these, it’s the perfect dip!
The leftovers – make sure you have leftovers! Put it all together in a container and the flavours just meld so beautifully. It’s a whole other amazing dish the next day.