This is a quick and flavorful meal. You can throw it together in mere minutes. Which, sometimes, is all you need to end the perfect day.
serves 4
Ingredients
- ¼ cup olive oil, plus more for grill
- 1 whole lemon, juice only
- 1½ pound pounds turkey breast tenderloins, cut into 20 equal cubes (about 1 inch each)
- 6 clove garlic cloves, peeled and minced
- coarse salt and ground pepper
- 2 whole zucchini, sliced crosswise on a slight diagonal about ½‑inch thick
- 1 large red bell pepper, cut into 1 ½ by 1‑inch strips
- 1 pinch red-pepper flakes (optional)
- 1 lemon sliced or wedged for garnish (optional)
- italian parsley, roughly chopped (optional)
Directions
In a small bowl, whisk together very briskly the oil, lemon juice, red-pepper flakes (optional) and garlic. Try to achieve a thorough emulsion and a creamy texture. Alternatively, you may whirl the mixture in a mini food-processor.
Heat grill or grill pan to high you should only be able to hold your hand a few seconds over the grates. Assemble 4 long skewers, alternating 5 turkey cubes with zucchini and red bell pepper. Arrange skewers in a nonmetallic dish.
Pour ½ the marinade over skewers; turn to coat. Save the rest for sauce. Let stand at least 5 minutes (or cover and refrigerate overnight, turning occasionally). Season with salt and pepper.
Lightly oil grates of the grill or grill pan. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 2–4 minutes per side.
When serving the skewers, squeeze the extra lemon slices over the meat for added flavor. Serve with leftover sauce, and garnish with parsley sprigs, if desired.
The first pic is so incredibly awesome. You can’t have enough porky pig. Must’ve tasted fantastic!
. . . but these are GORGEOUS photos!
Now, I’ve travelled a bit in RVs in my time but we never, ever had anything like this; in my world, it was pork=hot dog. Since I’m going through your posts in reverse, I know the ultimate outcome of your long weekend so I hope that you were able to thoroughly enjoy a perfectly pink, rustically unfancy Pancetta-Wrapped Roast Pork Loin Chop!
Now I know it has other uses besides my campfire cooking, and E pan plan (Jackson song reference)…tell Stash I said to stop picking on you, cause I love this whole idea, and am going to try it out on my number one client…
And I love it. I’ll come over for that
THAT looks lovely! And easy!Pork on pork? It’s like some kind of pork chop porno!
We’re a six-chops-a-week household and I STILL have to serve dinner in the near dark so my fiancee doesn’t notice the pink and freak out.
On an unrelated note, your tag cloud is blowing my mind.
If I were to eat pork one day, this would be the way to go!
The photos are gorgeous!
This looks ridiculously, over the top good. How did it turn out?
Wonderful pork! Have a great trip!
Yes! Pink Pork, Yes!
that this:
“Pork should be served pink” is absolutely the truth. When was the last time you heard of a case of trichinosis in the US from commercial hog? NIH reports there are approx. 40 cases a year, and I’d venture a stab that somewhere near ~0% of those are from farm reared pork (people eat wild animals undercooked like: bear, walrus, fox, rat, to name a few — this is a big no no!)
http://www.nlm.nih.gov/medlineplus/ency/article/000631.htm
However, the worrywarts that they are, they still recommend cooking “until well done (no traces of pink)” which to me, sounds almost as appetizing as eating the packaging it comes in. Now that I think about it, I remember that I got into a heated debate with some ar$e on seriouseats.com over this very same point a while back.
PS I ate raw, rolled and salted, pork fat off an Iberian loin last weekend and it WAS FABULOUS!
Have fun RVing it up!
for the info and reinforcement about pink pork! GREG
Enjoy your trip!! A perfect meal to have before a big trip. Great choice, Greg! I think it’s a bad idea to be reading this at midnight because now I want this for a snack.