Pork Kebabs / Kebab de porc

Directions

1. The night before you want to serve this dish (or at least the morning before) prepare the marinade and marinate the pork, onions and mushrooms.

2. To prepare the marinade, peel and finely chop the garlic cloves.

3. In a non-reactive bowl, combine wine, oil, salt and pepper, chopped garlic, and rosemary.

4. Trim the pork if necessary, and cut into bite sized cubes.

5. Peel onions, and cut into wedges. Clean mushrooms.

5. Add the pork, onion and mushrooms to the marinade, and let sit in the refrigerator to soak up the flavors.          

6. Before you can assemble the kebabs you must pre-boil the potatoes. Clean and cut the potatoes into chunks. Boil in salted water until just tender (if you over cook them, they won’t stay on the skewer).

7. Assemble the kebabs, alternating pork, potato, mushroom and onion as needed to use all ingredients. You should be able to assemble approximately 6-10 skewers.

8. Grill or bake/broil the kebabs (suspended over a greased baking sheet) until cooked through. For more intense flavor, drizzle the marinade over the kebabs a little at a time as they cook.

 

Notes: These hearty kebabs are great in the winter or fall when you can’t find a lot of fresh vegetables. Pork tenderloin is really great for this recipe – and is much cheaper in Romania than in the U.S.!

 

Variations: You could use any type of meat for these kebabs, use whichever veggies are in season. Peppers, zucchini or pre-boiled winter squash are tasty choices. You can also change up the seasoning if you’d like. Use whichever herbs are available.

 

Substitutions: Olive oil/Sunflower or other oil.