WOW!!! Cool thread opening!
We always do a variety of kabobs for the 4th. Beef, chicken and shrimp skewered and grilled with bell pepper, cherry tomato, new potatoes, onion and pineapple. Served with either corn on the cob or Rice O'Brien. All followed by ice cold watermelon. Mmmmmmm, my mouth is already watering.
I love the 4th. If for no other reason than all the cooking done outside, so not too much mess in the kitchen. My kind of holiday!
posted on 07/02/2002 8:28:11 AM PDT
Kabobs sound good to me:
Pork Kabobs (Souvlaki)
1-1/2 pounds boneless pork, cut into 1-1/2-inch cubes,br> 1/2 cup olive oil
1/4 cup dry white wine
1/2 lemon, juiced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chopped fresh oregano
1/2 teaspoon dried thyme
Place meat cubes in a large bowl. In a small bowl, mix remaining ingredients together well. Pour over meat. Toss to coat. Cover bowl and refrigerate overnight.
Prepare barbecue grill. Drain meat and reserve marinade. Slide meat cubes onto skewers. Place on grill and cook for about 20 minutes total, basting with reserved marinade.
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