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Pork Kebobs with Barbecue Sauce
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Pork Kebobs with BBQ Sauce Recipe uses pork fillet for these kebobs because it is lean and tender and cooks very quickly and uses spring onions, barbecue sauce and lemon for this delicious pork kebob recipe which are great with rice.

1 1/4 lean pork fillet (tenderloin)
8 large, thick spring onions (scallions)
1/2 cup barbecue sauce
1 lemon, cut into wedges, to garnish

1: Cut the pork into 1 in. cubes. Cut the spring onions into 1 in. long sticks. Preheat the broiler to high. Oil the wire rack and spread out the pork cubes on it. Grill (broil) the pork until the juices drip, then dip the pieces in the barbecue sauce and put back on the grill. Grill until cooked through, repeating the dipping process twice more. Set aside and keep warm.
2: Trim the spring onions and gently grill until soft and slightly brown on the outside. Do not dip in the barbecue sauce. Thread about four pieces of pork and three spring onion pieces on to each of eight bamboo skewers.
3: Arrange the skewers on a platter. Squeeze a little lemon juice over each skewer. Serve immediately, offering the remaining lemon wedges separately.
4: Variation: This is an unusual kebab recipe, in that the cubes of pork are threaded on to the skewers only after cooking. This is because the meat is regularly dipped in glaze, and it is easier to get an all-round coating if the cubes of pork are free. If you prefer to assemble the skewers first and cook them on the barbecue, do so. Use metal skewers, which will not char, and baste frequently with the sauce.
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