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Spicy Pork Kebabs with Nectarines https://www.metro.ca/userfiles/image/recipes/brochettes_porc_epicees_nectarine_10480.jpg PT20M PT11M PT54M
In a bowl, mix the pork cubes, nectarines, onion and peppers with oil, lemon juice and curry paste.Cover and marinate in refrigerator for 20 minutes (for extra tenderness, marinate 1 to 6 hours).Thread meat onto water-soaked wooden skewers, alternating with pieces of nectarines and vegetables.Grill at medium temperature on the barbecue, in the oven, or in a grill pan.Rotate kebabs when half done, using tongs.Reduce heat to minimum.Move kebabs to upper rack and cook gently for 5 minutes.Place kebabs on a plate, cover, and let rest for 2 to 3 minutes before serving.
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1 lb (500 g) pork cubes 1 1/4 inches (3 cm) 4 nectarines, cut into quarters 1 large red onion, cut into large chunks 2 green peppers, cut into large pieces 4 Tbsp. (60 mL) vegetable oil 4 Tbsp. (60 mL) lemon juice 2 Tbsp. (30 mL) indian curry paste fresh ground salt to taste fresh ground pepper to taste
Spicy Pork Kebabs with Nectarines

Spicy Pork Kebabs with Nectarines

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4
servings
0:20
Preparation
0:11
COOKING
0:54
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (500 g)
    pork cubes 1 1/4 inches (3 cm)
  • 4
    nectarines, cut into quarters
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  • 1
    large red onion, cut into large chunks
  • 2
    green peppers, cut into large pieces
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    ROMAINE LETTUCE

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    $1.29 ea. or /lb

    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


    ROMAINE LETTUCE

    ROMAINE LETTUCE

    $1.29 ea. or /lb

    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


  • 4 Tbsp.
    (60 mL)
    vegetable oil
  • 4 Tbsp.
    (60 mL)
    lemon juice
  • 2 Tbsp.
    (30 mL)
    indian curry paste

  • fresh ground salt to taste
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  • fresh ground pepper to taste
Imprimer ma sélection

Preparation

In a bowl, mix the pork cubes, nectarines, onion and peppers with oil, lemon juice and curry paste.

Cover and marinate in refrigerator for 20 minutes (for extra tenderness, marinate 1 to 6 hours).

Thread meat onto water-soaked wooden skewers, alternating with pieces of nectarines and vegetables.

Grill at medium temperature on the barbecue, in the oven, or in a grill pan.

Rotate kebabs when half done, using tongs.

Reduce heat to minimum.

Move kebabs to upper rack and cook gently for 5 minutes.

Place kebabs on a plate, cover, and let rest for 2 to 3 minutes before serving.

Source : Féd. des producteurs de porcs du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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