| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork tenderloin, cut into 16 |
|
|
equal pieces |
| 1 |
|
Red onion, cut into 16 equal |
|
|
pieces |
| 8 |
|
8- to 10-inch bamboo |
|
|
skewers soaked in water |
|
|
10 |
|
|
minutes |
| 1/3 |
c |
Vegetable oil |
| 1/4 |
c |
Dry red wine |
| 3 |
T |
Red wine vinegar |
| 3 |
T |
Soy sauce |
| 1 |
T |
Chopped garlic |
| 1 |
T |
Chopped peeled fresh ginger |
| 1 1/2 |
t |
Sugar |
INSTRUCTIONS
Thread 2 pieces of pork and 2 pieces of onion alternately on each
skewer. Season with salt and pepper. Arrange kebabs in 13x9x2-inch
glass baking dish. Whisk all remaining ingredients in medium bowl.
Pour marinade over kebabs. Let stand up to 2 hours at room temperature
or cover and refrigerate up to 1 day, turning occasionally. Preheat
broiler. Drain marinade into small saucepan. Boil marinade 2
minutes. Broil kebabs until pork is cooked through, turning
frequently and basting occasionally with marinade, about 12 minutes.
Serves 4. PAMRAM@BEV.NET (PAMELA RAMSEY) REC.FOOD.RECIPES From
rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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