Farm-Fresh Market
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020

PORK KABOBS WITH A YOGURT-MINT SAUCE

5/18/2016

0 Comments

 
Picture
​Serves:6
 
Marinade:
2 teaspoons fresh oregano leaves, crushed/bruised
1 teaspoons fresh thyme, crushed/bruised
2 teaspoons ground cumin
½ teaspoons ground cinnamon
4 to 6 cloves garlic, smashed
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper, to taste
½ cup olive oil
2 cups red wine
 
Kabobs:
3 lb. pork shoulder, cut into 1½" cubes
6 skewers (see note)
4 scallions, thinly sliced on the diagonal
1 cup flat-leaf parsley leaves, roughly chopped
 
Yogurt Sauce:
1 medium zucchini,
1½ cups plain, non-fat yogurt
½ cup chopped fresh mint leaves
2 tablespoons sesame oil
1 large garlic clove, pressed or minced
Kosher salt, to taste
 
4 pita breads, warmed
3 cups basmati rice, ready and hot when kabobs are done
 
Marinade:
  1. Combine in a large re-sealable plastic bag the oregano, thyme, cumin, cinnamon, garlic, salt, wine and olive oil.
  2. Re-seal the bag and manipulate it to thoroughly to mix the contents.
  3. Add the cubes of pork and toss well to combine.  Place the sealed bag in the refrigerator for 8 hours to overnight.
 
Yogurt Sauce:
  1. Trim both ends of the zucchini and peel it.  Cut the zucchini in half.
  2. Using a tablespoon, scrape out the seeds and discard them.
  3. Finely dice the remaining zucchini flesh and add it to a medium bowl.
  4. Add the yogurt, mint, oil, garlic and salt.  Stir to blend.  Set aside. (See Note)
 
Kabobs:
  1. Remove the pork cubes from the marinade and reserve the liquid.
  2. Place the reserved marinade in a small pot over a medium heat and reduce by a third.
  3. Thread the pork cubes onto the wooden or metal skewers. (See Note)
  4. If grilling, then arrange the kabobs over a medium heat level at approximately 7 to 8 inches above heat source.  If broiling, arrange skewers over a broiling pan or roasting pan, 7 or 8 inches from the broiling element.
  5. Baste the kabobs with the reduced marinade.
  6. Grill or broil for approximately 15 minutes, turning and basting occasionally.
 
Serving:
  1. Place the cooked Basmati rice in a serving dish.
  2. Lay the kabobs on the rice and sprinkle them with the parsley and scallions.
  3. Serve immediately with the yogurt sauce and pita bread.
 
NOTES:
Sauce may be prepared in advance and refrigerated for up to a week.
If using wooden skewers, remember to soak them thoroughly in water before using.
0 Comments



Leave a Reply.

    Archives

    June 2025
    May 2025
    April 2025
    March 2025
    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    September 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    December 2023
    November 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    December 2015
    October 2015
    September 2015
    August 2015

Home

Weekly Update

Vendors

Directions

Contact Us

Copyright © 2017
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020