What side would you serve w/ these kebabs?
My mind is blanking out... go asian, or go more like sweet potatoes? I don't know. Here's the link, I'll probably do on the foreman grill as I don't have a grill pan and it's too cold to grill out, but I've got some big Costco pork chops to use up: http://www.kalynskitchen.com/2005/09/...
And the full recipe:
Chile Mustard Pork Kabobs
(6-8 servings, but can be easily cut in half. Recipe created by Kalyn many years ago, and updated with slight changes in June 2008
6-8 boneless pork chops, each cut into four lengthwise strips about 1/2 inch thick (original recipe said to cut into pieces about 1-2" square)
1/2 cup yellow mustard (not Dijon)
1/2 cup soy sauce
1/4 cup lemon juice
1/3 cup olive oil (original recipe used 1/4 cup Canola oil)
1 T garlic powder (or use minced fresh garlic)
about 6 drops Tabasco or 12 drops green Tabasco
1-2 tsp. Cajun Spice seasoning (I recommend Tony Chachere's Creole Seasoning)
1 T Chile Garlic Sauce (optional, sold by Asian foods)
(The original recipe called for a small amount of Liquid Smoke, but I don't add that when I make it now)
Whisk together mustard, soy sauce, lemon juice, olive oil, garlic powder, Tabasco, Cajun Spice, and Chile Garlic Sauce in a glass measuring cup or bowl with a pour spout.
Trim visible fat from edges of pork chops, then cut each into lengthwise strips about 1/2 inch wide. Put pork strips and marinade in a Ziploc bag or plastic container with a lid, seal and marinate in refrigerator 4-8 hours. (Original recipe said 6-12 hours or longer, but I never marinate it that long now.)
When you're ready to cook, take the meat out of the refrigerator and let it come to room temperature. Spray gas or charcoal barbecue with olive oil or non-stick spray, and heat to medium-high. Thread the pork strips on skewers, weaving back and forth and pushing tightly together. (I like to use flat skewers which keep the meat from spinning on the skewer.) Grill kabobs 20-25 minutes, turning often, until meat is lightly browned and firm to the touch. Serve hot.
I'd do a absolutely safe semi- spicy thai peanut sauce with noodles at room temp dish as a side and then a cold asian slaw .
Go orzo with basil or mint and then lemon and other spices and nuts and currents as an alternate. Served room tmep and not hot.
All 3 are so easy and a good mix of the hot, warm, cold and a compliment to the hot BBQ you are doing.