| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Barbecue ma, Barbman1 |
8 |
servings |
INGREDIENTS
| 1 |
ts |
Sesame oil |
| 1/8 |
c |
Dried onions; minced |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
Fresh parsley; minced |
| 1 |
tb |
Fresh rosemary; crushed |
| 1 |
lg |
Garlic clove; minced |
| 1/2 |
ts |
Kosher salt |
| 1/2 |
ts |
Dried marjoram |
| 1/4 |
ts |
Black pepper |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Ground ancho pepper |
| 2 |
lb |
Pork loin; 1-inch cubes |
| 16 |
|
Bamboo skewers; soaked in water |
INSTRUCTIONS
In a ziplock bag combine the first eleven ingredients; add the pork and
toss to coat evenly. Refrigerate overnight. Prepare grill for the direct
cooking method. Remove the pork from the ziplock bag and drain. Discard the
remaining marinade. Thread the pork on the bamboo skewers, leaving a
1/4 inch gap between pork cubes.
Place skewers on the grill over medium-hot coals. Grill for 12-14 minutes,
turning often. Serve with the Barbeque Man Thai BBQ Dip.
NOTES : Can marinate for up to 48 hours refrigerated
Recipe by: Larry Gerber
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