Now that I am practically a professional kebab-chef (see earlier post on Scallop Kabobs) I decided to really go for the gusto with some MEAT. I had another recipe on hand from Everyday Food (I wonder why I had all these kebab recipes? Obviously I had been harboring this secret, subconsciouskebab craving that is just now working its way to the surface!). It followed the advice I got from my amazing cook of a mother, who pointed that that if one was having trouble having the meat and the veggies cook to the appropriate levels on the same skewer, one could use DIFFERENT skewers for the meat and the vegetables.
Different skewers. Never occurred to me.
Anyway, this recipe loads up those skewers with chunks of marinated pork loin and chorizosausage, along with layers of onion (which personally does not count to me as a vegetable). That’s it! Cooks on a medium grill for about 12 minutes. In the meantime I followed Martha Stewart’s advice and cooked up a side dish of Lemony Orzo, which went perfectly with the spicy kebabs.
Okay, I think I have worked the kebab thing out of my system for a while now. But in case you haven’t, here are links to the Everyday Food recipes:
Different skewers. I feel so humbled.