I don’t know whether to say I am getting closer to a standard style kabob or further away…
This is Day 4 in my weeklong Kabob Party. Up until today I have limited my skewers to one ingredient and brought a bit of razzmatazz to the stick with well-chosen condiments. But not today. This party is getting fully integrated and it's starting to rock!
We started the series quietly with a Turkish Style Lamb Kabob made with ground meat and exotic spices; it was served alongside of a soft herb salad. Next up we threaded Brined & Marinated Shrimp onto wooden skewers. I showed you my trick to keep those little shrimpies in line too. No more twirling all over the skewer. This version comes with a tangy tomatillo and avocado salsa.
Just yesterday we had summer skewers at their simplest. Italian Style Chicken Spiedini with a Cucumber, Arugula and Olive Tapenade. Truly an al fresco treat.
It's not that I am a timid party guest, but I have to admit that one-ingredient simple skewers are how I most typically make kabobs. I like the control in cooking that comes from having some uniformity on the stick.
But I hear the boom of the bass. I feel the rhythm in the vibe. I know there are many of you who believe it’s not a Kabob Party without a little mingling! You are such a naughty bunch! You like the idea of having a few select beauties stuck on your stick!
Sippity Sup Continues »
Brine-Cured Pork Kabobs with Molasses Glaze, Jalapenos and Papaya
By jgreghenry
Published June 29, 2010
Prep time: 300
Yield:1 ()
Ingredients:
- 2 T molasses
- 3 clv garlic, minced
- 2 serrano chiles, seeded and minced
- 1 one-inch piece ginger, peeled and grated
- 0.5 t crushed red pepper flakes
- 0.75 c extra-virgin olive oil
- 0.5 T sea salt
- 1 pn freshly ground black pepper
- 6 c water
- 0.25 c sugar
- 3 T kosher salt, plus more for seasoning
- 2 bay leaves
- 1 T whole black peppercorns
- 1 T whole cloves
- 3 clv garlic, peeled and thinly sliced
- 1.75 lb pork loin, cut into 1 1/2" cubes
- 0.5 large mexican papaya, quite firm and not too ripe peeled seeded and cut into 2 inch chunks
- 16 jalapeno peppers, sliced lengthwise and seeded
- 0 pepper to taste
- 0 olive oil, as needed for grill
Directions
To make the molasses glaze: Whisk molasses, minced garlic, chiles, ginger, pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature for up to one week.
To brine the pork: Combine water, sugar, salt, bay leaves, peppercorns, cloves, and sliced garlic in a non-reactive bowl. Add pork , cover and refrigerate at least 4 hours and up to over night. Drain and set aside.
To make the kabobs: Thread alternating pieces of pork, jalapeno halves, and papaya chunks onto 8 skewers. Brush with molasses glaze and season with salt an pepper.
To grill the kabobs: Arrange skewers, off direct heat, on a hot grill. Cook, rotating often and brushing with more glaze or olive oil as needed to prevent sticking. The pork should be nearly cooked through, barely pink and still juicy in the center, about 10-12 minutes total cooking.
Remove the skewers from the grill, taking care to keep the softened papaya form slipping off. Brush them one more time with the glaze if you like and allow them to rest about five minutes before serving.
Notes:
makes 8 skewers Source: Adapted from Martha Stewart Living
