| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers, Better home |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Chicken broth |
| 1/2 |
ts |
Lemon peel; finely shredded |
| 4 |
ts |
Lemon juice |
| 2 |
ts |
Honey |
| 1 |
ts |
Fresh rosemary; snipped (or 1/4 teaspoon dried, crushed) |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 12 |
|
Rosemary sticks (6") (or bamboo skewers) |
| 1 |
lb |
Lean pork; boneless |
INSTRUCTIONS
Rosemary sticks are sturdy enough to cook on and add extra flavor. If you
can't find them, bamboo skewers will do. For lemon marinade, stir together
chicken broth, lemon peel, lemon juice, honey, rosemary, salt and pepper in
a small mixing bowl. Cut pork into 3/4" cubes. Place meat in a plastic bag
set into a large bowl. Pour marinade over meat. Seal bag and turn to coat
meat well. Marinate in refrigerator 1-2 hours, turning bag occasionally.
Place rosemary sticks or bamboo skewers in water; soak 30 minutes. Remove
pork from bag, reserving marinade. Thread 4 pork cubes on each rosemary
stick or skewer. Brush with reserved marinade. Grill on the rack of an
uncovered grill directly over medium coals about 10 minutes or until pork
is tender and juices run clear, turning once halfway through grilling. Or,
to broil, place kabobs on the unheated rack of a broiler pan. Broil 5-6"
from the heat about 8 minutes or till pork is done, turning and brushing
with reserved marinade halfway through broiling time. Makes 12.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 79.
Posted to MC-Recipe Digest V1 #868 by Peg Baldassari
<Baldassari@compuserve.com> on Oct 26, 1997
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