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Ingredients Jump to Instructions ↓

  1. 8 each skewers, metal or bamboo, 10-inch

  2. 4 each corn, ears, large, fresh

  3. 2 each pork, tenderloins

  4. 2 tablespoon vinegar, red-wine

  5. 6 1/2 teaspoon oil, olive, extra-virgin

  6. 2 teaspoon red pepper flakes, dried, hot

  7. 1 teaspoon salt

  8. 1 pound beans, green

  9. 1/2 pound potatoes, boiling

  10. 2 teaspoon rosemary, leaves, fresh

  11. 2 teaspoon garlic, minced

  12. 30 minutes. Shuck corn and cut crosswise into twenty-four 1-inch pieces. Cut pork into thirty-two 1-inch pieces. Thread

  13. 3 pieces corn and 4 pieces pork onto each skewer. In a small bowl whisk together

  14. 1 tablespoon vinegar,

  15. 4 1/2 teaspoons oil, red pepper flakes, and salt and divide red pepper mixture between

  16. 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Brush kebabs with red pepper mixture from

  17. 1 bowl and grill on a lightly oiled rack set

  18. 5 to 6 inches over glowing coals, turning occasionally, until pork is cooked through,

  19. 15 to 20 minutes. With a clean brush coat kebabs with red pepper mixture from other bowl. While kebabs are grilling, trim and halve green beans. Cut potatoes into 1/8-inch-thick slices and finely chop rosemary. In a steamer arrange potatoes and layer green beans on top. Steam potatoes and green beans over boiling water, covered, until potatoes are tender,

  20. 6 to 8 minutes. In a large bowl whisk together remaining tablespoon vinegar, remaining

  21. 2 teaspoons oil, rosemary, garlic, and salt and pepper to taste. Add hot vegetables and toss to combine. Serve kebabs with vegetables.

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