Corn And Pork Kebabs with Rosemary Green Beans And Potatoes
Everyone loves so kebabs so try this new rendition that uses corn, potatoes and succulent pork tenderloin.
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
skewers
metal or bamboo, 10-inch |
* |
| 4 | each |
corn
ears, large, fresh |
*
|
| 2 | each |
pork
tenderloins |
*
|
| 2 | tablespoons |
vinegar
red-wine |
|
| 6 ½ | teaspoons |
vegetable oil
olive, extra-virgin |
|
| 2 | teaspoons |
red pepper flakes
dried, hot |
|
| 1 | teaspoon |
salt
|
|
| 1 | pound |
beans
green |
|
| ½ | pound |
potatoes
boiling |
|
| 2 | teaspoons |
rosemary leaves
leaves, fresh |
|
| 2 | teaspoons |
garlic
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
skewers
metal or bamboo, 10-inch |
* |
| 4 | each |
corn
ears, large, fresh |
*
|
| 2 | each |
pork
tenderloins |
*
|
| 3E+1 | ml |
vinegar
red-wine |
|
| 33 | ml |
vegetable oil
olive, extra-virgin |
|
| 1E+1 | ml |
red pepper flakes
dried, hot |
|
| 5 | ml |
salt
|
|
| 453.6 | g |
beans
green |
|
| 226.8 | g |
potatoes
boiling |
|
| 1E+1 | ml |
rosemary leaves
leaves, fresh |
|
| 1E+1 | ml |
garlic
minced |
|
Directions
Prepare grill and if using bamboo skewers soak in water 30 minutes.
Shuck corn and cut crosswise into twenty-four 1-inch pieces. Cut pork into thirty-two 1-inch pieces. Thread 3 pieces corn and 4 pieces pork onto each skewer.
In a small bowl whisk together 1 tablespoon vinegar, 4½ teaspoons oil, red pepper flakes, and salt and divide red pepper mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices).
Brush kebabs with red pepper mixture from 1 bowl and grill on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until pork is cooked through, 15 to 20 minutes. With a clean brush coat kebabs with red pepper mixture from other bowl.
While kebabs are grilling, trim and halve green beans. Cut potatoes into ⅛ inch-thick slices and finely chop rosemary. In a steamer arrange potatoes and layer green beans on top. Steam potatoes and green beans over boiling water, covered, until potatoes are tender, 6 to 8 minutes.
In a large bowl whisk together remaining tablespoon vinegar, remaining 2 teaspoons oil, rosemary, garlic, and salt and pepper to taste. Add hot vegetables and toss to combine.
Serve kebabs with vegetables.
