Shish kabob is a fun word , and spellcheck gets mad every time I use it. It also doesn’t recognize chocolate ganache, but that’s another post, anyway.
I created these shish-kabobs to highlight the fun of grilling before grilling “season” ends. Living in Florida, we grill pretty much all year, but it’s sometimes less in the summer- because we get a lot of afternoon and evening rain- which puts a damper on our pyrotechnic dinners.
So, back to kabobs.
I marinated and glazed these with a tamari-ginger-honey-shracha glaze.
And, in between the pork chunks are pineapple, onion, and green pepper. I had snow peas for it, too. But… I left them in the fridge, and saw them the next morning. Do you ever do stuff like that? I am always forgetting to eat leftovers, too. I think they should invent a fridge that has a motion sensor for leftovers… if they don”t move within 24 hours of going in there; your fridge prints out a friendly reminder.
Yes, it has to be friendly for the 1st time.
Second time, however… Mr. Fridge may be allowed an attitude.
I really need to get into the appliance design business.
Speaking of appliances… and realizing that “grill season” is coming to an end… I started poking around looking for sales, and cool sites for grills… because now my hubby has decided he needs a grill for the boat. And, yes… “they” make special “marine grills”. They are really shiny. Not sure why, but they are. There are some neat places to look online aside from dragging your kids to the usual spots, because sometimes it’s easier to not get up, you know?
one site, in particular is CS grills… who happens to be running a free shipping special until September 19. That gives you just under a week to decide. They have one, it’s a safari chef-gas grill– that I really think NEEDS to find a home with me. Seriously. I have a camping trip planned, you know…. 😉 And, I’m a safari chef. Sorta. Okay… domestic chef, but whatever.
Back to the recipe:
- 3 – 1 inch thick pork chops, cut into 1 inch cubes
- 1 bell pepper
- 1/2 medium onion
- 1 cup fresh snow peas
- pineapple, cut into 1 inch chunks
- For the marinade:
- 2 cup soy sauce
- 4 teaspoons rice vinegar, or white vinegar
- 1/4 teaspoon ginger root, either fresh grated or powdered
- 1/2 teaspoon diced garlic
- 1 tablespoon honey
- 2 tbs vegetable oil.
- For the glaze:
- 3 tablespoons Tamari sauce
- 1 tablespoon honey
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon powdered garlic
- 1-2 teaspoons hot sauce
- hours before:
- Place the pork into a container and add marinade. Chill.
- For kabobs:
- Soak bamboo skewers in water for 30 minutes to prevent burning.
- Cut vegetables into uniform bite-sized pieces.
- Line each skewer with an assortment of the vegetables and meat.
- Brush each kabob with remaining marinade.
- Grill the kabobs over medium high heat for 6-10 minutes, turning frequently.
- After grilling, brush glaze over each kabob:
- Serve over a bed of fluffy rice, or Asian noodles.
Disclaimer: A big thanks to CS Grills for allowing me to develop a recipe for them!