CHEF JEFF — ONE BYTE AT A TIME: ‘Try the Pork’ KebabsThis is an adaption of a recipe for Russian beef kebabs from Steven Raichlen’s “Barbecue Bible.”
By: Herald Staff Report,
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.
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