Jalapeño Honey Mustard Pork Kebabs
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
49
Spice
39
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Dijon Mustard1 tbsp
Honey1 cup
Shallot (finely chopped)1 tbsp
Butter1 cup
Water2 cup
Couscous1.5 tsps
Rosemary Leaves (minced fresh)Directions:
1
Prepare grill
2
In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeño, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs
3
Add pork to marinade remaining in bowl
4
Toss pork pieces to coat well and marinate 15 minutes
5
Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 minutes
6
Turn kebabs and baste with reserved marinade
7
Grill kebabs, turning and basting them, 10 to 15 minutes more, or until pork is cooked through and registers 160°F
8
On a meat thermometer
9
(Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat
10
) Serve kebabs with couscous
11
In a small heavy sauce, cook shallot or onion in butter over moderately low heat, stirring, until softened
12
Add water and bring to a boil
13
Stir in couscous, zest and rosemary and cover pan
14
Remove pan from heat and let stand 5 minutes
15
Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste
16
Serves 2
17
Prepare grill
18
In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeño, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs
19
Add pork to marinade remaining in bowl
20
Toss pork pieces to coat well and marinate 15 minutes
21
Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 minutes
22
Turn kebabs and baste with reserved marinade
23
Grill kebabs, turning and basting them, 10 to 15 minutes more, or until pork is cooked through and registers 160°F
24
On a meat thermometer
25
(Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat
26
) Serve kebabs with couscous
27
In a small heavy sauce, cook shallot or onion in butter over moderately low heat, stirring, until softened
28
Add water and bring to a boil
29
Stir in couscous, zest and rosemary and cover pan
30
Remove pan from heat and let stand 5 minutes
31
Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste
32
Serves 2