Pork And Apricot Kebabs
From Cherrill 9 years agoIngredients
- These quantities aren't specific. It's a 'play with' recipe but this is the basic. shopping list
- For each kebab: shopping list
- Pork loin, boned and cut into cubes about 1 inch square. 6-8 cubes per 12 inch kebab skewer. shopping list
- Fresh apricots - 3 per kebab, halved and stoned, skin left on. shopping list
- 1 garlic clove. shopping list
- 1 tablespoon olive oil shopping list
- Salt and pepper. shopping list
- 1 third of a stock cube of your choice. shopping list
- 1/2 teaspoon sugar. shopping list
How to make it
- Sprinkle the sugar over the prepared apricots. Set aside.
- Crush the garlic.
- In a bowl, mix the olive oil, crushed garlic and stock cube, crushed.
- Add the pork cubes, stir into the marinade and set aside.
- At this point, they're ready to put together, which is why I said 'Depends' on the timing.
- You can cook them now but:-
- These are fine in the fridge overnight and I've found that they're better with at least a couple of hours soaking in the marinade.
- Make up the kebab skewer with the pork and apricots.
- They can be cooked on the BBQ, in the oven, in a skillet or under the grill (Broiler? - forgive me, I'm a Brit!)
- Serve with rice, pasta, baked potato, salads.........etc
- You can add other things to the marinade - maybe a pinch of paprika, chili flakes, ginger - but the point of this recipe is the magic that happens when pork and apricots are put together.
People Who Like This Dish 2
- clbacon Birmingham, AL
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- Cherrill Pizarra, Spain
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