Bardzo dobre, ale może trzeba trochę więcej oliwy dodać, bo mogą wyjść suchawe, i wymyślić sposób na winogrona, bo zwykle sa one malutkie i łatwo je spalic zanim mięso się upiecze..
Ale bardzo aromatyczna i interesująca forma polędwicy wieprzowej, która z natury jest zawsze sucha..Może podawać z jakimś ciekawym sosem albo ryżem w sosie?
You may substitute 1 pound skinless, boneless chicken breast halves for the pork
4 servings
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 8 cloves garlic, minced (4 teaspoons minced)
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed
- 1½ teaspoons coriander seeds, ground, or 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon grated fresh ginger
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper or crushed red pepper
- ¼ teaspoon ground turmeric
- 1 1-pound pork tenderloin, cut into 1-inch cubes*
- 2 cups seedless green grapes
For marinade
- In a large bowl stir together parsley, lemon juice, oil, garlic, oregano, coriander seeds, paprika, ginger, black pepper, kosher salt, cayenne pepper, and turmeric until combined.
- Add pork cubes and grapes.
- Stir gently until pork and grapes are coated.
- Cover and marinate in the refrigerator for 1 to 2 hours.
Build and grill
- Soak ten 12-inch skewers
- Alternately thread pork and grapes, leaving a ¼-inch space between pieces.
- For a charcoal grill, place kabobs on the rack of an uncovered grill directly over medium coals. For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover.
- Grill for 10 to 12 minutes or until pork is just slightly pink in center, turning occasionally to brown evenly.