CHEF JEFF — ONE BYTE AT A TIME: ‘Try the Pork’ Kebabs

This is an adaption of a recipe for Russian beef kebabs from Steven Raichlen’s “Barbecue Bible.”

‘Try the Pork’ Kebabs

6 large white onions, divided

18 cloves garlic, pressed or minced

6 bay leaves

4½ teaspoons each salt and black pepper

1½ cups dry red wine

¾ cup red wine vinegar

9 tablespoons olive oil

5 pounds pork tenderloin, cut in bite-size cubes

3 green bell peppers, cored, seeded and cut in chunks

Hot, cooked egg noodles

Grate 3 onions and combine with garlic, bay leaves, salt, pepper, wine, vinegar and olive oil in a large bowl or resealable freezer bag. Add the pork cubes and refrigerate 4 to 8 hours.

Cut the remaining 3 onions into chunks. Thread the pork, onions and green bell peppers on skewers, alternating pieces. Grill until browned in spots. Serve over cooked egg noodles.

Yield: Serves 10 to 12.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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