There’s nothing quite like meat on a stick, as many city dwellers can attest. The smell of kabobs will grab you two blocks away, and the taste will keep you lingering, wondering if you should just suck it up and buy another helping… or four.
As Tailgate Fan has discovered over the years, a stick is the perfect delivery vehicle for tasty morsels fresh off the grill. So now we’re sharing this battle-tested knowledge in the form of a recipe.
These grilled pork kabobs will be a game-winner at any tailgate. And the secret is in the sauce.
* One pound pork tenderloin
* Olive oil
* Garlic powder
* 2 Small, peeled carrots
* 4 tablespoons Mirin (available at Whole Foods or any Asian market)
* 4 tablespoons regular Japanese rice vinegar
* 1 teaspoon sesame oil
* 2 tablespoons soy sauce
* 2 tablespoons fresh, grated ginger
* 1/2-inch slice of a small red onion
* 1/4 teaspoon sugar
* 1/2 small clove of garlic
* Pinch of salt
* Canola oil (optional)
1. Soak skewers in water for a few minutes.
2. Slice the pork tenderloin thinly.
3. Drizzle pork with olive oil.
4. Sprinkle pork with garlic powder.
5. Skewer onto 4-inch bamboo sticks.
6. Grill until fully cooked (cut into the center to make sure the slices are opaque)
1. Puree all ingredients in a food processor until smooth.
2. Add a little canola oil to “cream it up” (optional).
3. Drizzle dressing over pork kebobs.
Find more tasty recipes for your next tailgate.
Alma Schneider is a licensed Clinical Social Worker helping individuals overcome their psychological and practical obstacles to cooking and parenting on her blog and consulting business, Take Back the Kitchen. She is a native New Yorker transplanted to the suburbs with her husband, four children and loving yet stubborn Beagle Shiloh.