Pork skewers and vegetables
Cut the pork meat into cubes of the desired size, then add the olive oil, salt, paprika and pepper to taste, lightly massage the meat to grease evenly with the mixture of oil and spices.
Wash the kapia peppers and zucchini under running water, then cut them into pieces.
Then we line the meat and vegetables on skewer sticks, alternating them according to preference, we place them on a plate, cover them with food foil and let them cool for at least 1 hour.
We clean and wash the carrots and potatoes.
I cut the carrots into rounds, I cut the potatoes into straws. I used a wavy cheese knife.
I lined the tray with foil, I dripped a little olive oil over the vegetables, I added salt and pepper to taste and I put the tray in the oven for 20 minutes, using the function of baking with ventilation.
After this time, I took the skewers out of the fridge and placed them over the carrots and potatoes.
I put the tray back in the oven for another 30 minutes, I rotated the skewers every 10 minutes to cook evenly.
I served the skewers with the vegetables that received the flavor of pork, peppers and zucchini, with freshly chopped green chives.
For the preparation of skewered meatballs, mix in a bowl the minced meat with the finely chopped onion, crushed garlic, thyme, nutmeg, ground anise seeds, 1 teaspoon freshly ground pepper and salt to taste.
Homogenize the meat mixture well, then, with moistened palms, form small meatballs, about the size of a walnut. Place 5 meatballs on a skewer stick, interspersed with pieces of bell pepper, and place the meatball skewers thus prepared on a hot grill.
Fry them for about 15 minutes, turning them on all sides, until golden brown. Serve the skewers as soon as you take them off the grill, garnished with vegetables and mustard.
Skewer meatballs are served with a garnish of potatoes, salads, peas, rice, green beans
Method of preparation
Marinade: cut larger onions, add oil, paprika, salt, pepper, garlic, thyme and white wine purine. Cut the meat into approximately equal cubes and knead to absorb the marinade well. Refrigerate for 20 minutes.
Boil the potatoes in their skins. After 20 minutes we take them out and let them cool, we will peel them. We will cut the potatoes into 4-6 slices. We take a stove tray, line it with baking paper, add the potatoes cut into quarters, add olive oil, thyme, smoked paprika, salt, pepper and bake for 25-30 minutes, try it depending on your oven. Cut the vegetables. also in suitable cubes, we can use bell peppers of all colors, zucchini, onions, leeks. What vegetables do you want. I used red peppers, leeks and red onions.
I alternated the meat with the vegetables and put them on the grill for frying. The grill must be hot and we will grease it with oil in advance. Normally they should last a maximum of 15 minutes, but I did not put them directly on the flame but I left the above grill obvious and the preparation of the potatoes, so it lasted longer. Serve two per serving, at the end I added half rosie cherry. I made the skewers alternately, but it can be made only from pork or only from chicken breast depending on your choice.
Turkey breast steak
In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper
Veal fillets with vegetable garnish.
Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.
Recipe of the day: Pork skewers with vegetables
Pork skewers with vegetables from: garlic, ginger, soy sauce, oil, honey, pork, onion, bell pepper, pineapple, salt, pepper, coriander, sriracha sauce.
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Pork skewers with vegetables
- 2 cloves garlic, chopped
- 1 piece of fresh, grated ginger
- 2 tablespoons soy sauce
- 2 tablespoons oil
- 1 tablespoon honey
- 600gr diced pork
- 1 onion
- 1 green bell pepper
- 600gr pineapple
- 1 tablespoon oil
- salt and pepper
Method of preparation:
Soak the skewers in water for at least 30 minutes. Prepare the marinade by mixing the ingredients to combine.
Wash the meat and add to a bowl. Pour over the marinade. Cover and refrigerate for at least 30 minutes.
Cut the onion and bell pepper into pieces. Drain the pineapple juice. Add the onion and pepper to a bowl, add a tablespoon of oil and sprinkle with salt and pepper. Stir.
On each skewer stick, alternately stick pieces of meat and vegetables. Put in a pan and bake.
Every 5 minutes turn, cook until browned on all sides.
Method of preparation
Cut the pork into small cubes. Peel, peel and wash the mushrooms, then cut into quarters. Wash the peppers and cut into short but thick pieces. Peasant ham is cut into small pieces. C & acircrnatul cut the slices.
Pass the skewers through a stream of water, then sprinkle the above ingredients on them, alternating them as you like. Place on a tray, drizzle a little oil, spices and salt to taste. I used 2 teaspoons of a mix of spices that I prepared myself & icircn in a jar. I always fill it with what I like.
Brown the skewers in a grill pan, turning them over and over. It will take you some time, because they don't fit many at once, so transfer them to a covered bowl as they are ready, so that they don't get cold until you finish them all.
Meanwhile, prepare the garnish: peel the potatoes, wash them, cut them into slices and mix them in a large bowl with your favorite oil, salt and spices. Spread on a tray prepared with baking sheet and bake on medium heat for 25 minutes or until browned.
Ingredients Pork skewers
300 gr pork neck
2 tablespoons oil
250 gr white flour
150 ml water
1/2 sachet of dry yeast
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons olive oil
Yogurt with greens
200 gr Greek yogurt
1 fir marar
2 parsley threads
2 Italian basil leaves (or 20 Greek basil leaves)
4-5 mint leaves
2 tablespoons olive oil
An excellent recipe for barbecue: Pork skewers!
The barbecue season has come! After a week of work, you should make some phone calls and go to relax in the woods, with all your loved ones, have a barbecue and enjoy some delicious pork skewers. These include: few ingredients, guaranteed flavor and maximum satisfaction! Try it too!
Pork breast and lots of vegetables
Pork breast (800 g), partly with bone, partly with skin (although it can be deboned, it can also be without skin), seasoned with salt, pepper, crushed coriander, a little crushed enibahar and it, sprinkled with a little soy sauce , placed in the cast iron pot and covered with carrots (200 g), two large onions cut into quarters, a small diced celery, two cloves of garlic, 400 grams of mashed tomatoes, a handful of parsley leaves and a cup of bone broth or warm water. Is there anything complicated so far? I hope not. Put the lid on the cast iron pot and set the fire under it at medium. What is complicated, they seem complicated, is the fresh chives, more precisely, its cleaning. If you leave it in hot water for an hour or maybe two, it cleans very easily. Why would you bother with him? Because it's tasty, because it looks good and because it's a good exercise. Once you have cleaned it, put it in a pan with a tablespoon of oil, over low heat, and keep it there for 25 minutes. Make sure it doesn't burn, otherwise it's no trouble. When it has browned and softened slightly, sprinkle a little salt on it and put out the fire.
As long as you have the chives on the fire, heat the oven to 180 degrees Celsius, you will need it. The pork breast in the coconut is already done when you're done with the chives (a quarter of an hour to clean it plus 25 minutes on the fire). Put it in a pan, no vegetables, no sauce. Put it in the oven with the tray and raise the temperature to 200 degrees. Roast the meat for five minutes on each side. The vegetables and the sauce in which the pork was put are transformed into a dense brown sauce, with the help of a blender. Sift it to make it really fine.
Make a puree of mashed potatoes and a puree of peaches (2 ripe peaches, a tablespoon of olive oil, a teaspoon of lemon juice, a little salt). Put them on the plate and you're ready. To be healthy.
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Pork breast is too greasy for my taste. I would do this with other pork, leg or muscle. Go?
How cold I am today and how good the pictures look, I felt like a pig. Moreover, I am now curious what the taste of peach puree tastes like.