This recipe is very dear to me as my father used to cook this at family bar-b-ques.
In this recipe i don't use any marinades so it is really fast to do. You can use what ever marinade you want with this. If i have time to marinade i would do a tikka marinade or a tandoori one, but what ever is you taste really.
This recipe is also great for kids and you could even get them to help assemble the kebabs together if you want to save time and to make the interaction with food more fun. You don't even have to use pork if you don't want to, you could quite easily substitute the meat for beef of chicken! You could even do a variation with the vegetables to suit your taste, all though i definitely think that onions and pepper go best, my Dad sometimes adds mushrooms too.
Whenever i have these kebabs the memories come flooding back to me from my teenage-hood. My Mum and Dad would always get up early to prepare for the bar-b-Que and i would be awoke with the smells and noises of the kitchen. Our family bar-b-Que's were always done on a summers Sunday, so i would usually be very fragile after a night out partying with my friends. When this was the case i used to lay in bed for a while watching t.v and soaking up the smells of the dinner. When i would eventually decide to venture downstairs i would be greeted with the banter of my Mum, Dad, Sisters and their children. Because of some of the states i was in, in the mornings it, was usually my appearance that would be the center of the friendly banter! Served me right really, but i still believed in having a good time over anything else at that stage, but is there any other goals for a British teenager if studding wasn't a priority? ( as you can probably tell that it wasn't at all a priority of mine! :-)
When we had all chipped in to help we were always shoved outside by my Mum to enjoy the very very rare English summer sun. In those days we were always in the sun, when it came out and probably had no sun protection on either! shock horror i know with all the health concerns we have about the UV rays! But any way Its was all really good fun! We would have the paddling pool out, with my nephews and niece's running around and having a brilliant time, all the nice garden furniture with a matching parasol. I can still remember the pattern and the bright colours of the garden furniture. My mum loves a bit of colour, so of course the garden was always full of colour. Anyway enough of my memories and down to my recipe.
Wooden meat skewers
6 or 7 strips of butchers pork belly
1 red pepper
1 yellow pepper
1 red onion
a few mushroom (optional)
marinade of choice (optional)
Directions:- Pre heat a griddle pan on a medium heat. Drizzle some oil on a plate and dip the prepared kebabs in the oil before cooking.
1. Soak the skewers in water so that they don't burn during cooking.
2. chop the pork belly into roughly 1" chunks and remove any rind that may remain.
3. Wash and chop the peppers int roughly the same size.
4. Peel and slice the onions into roughly the same size.
5. Do the same with the mushrooms if using.
6. Gradually assemble the kebab ingredients but i like to put the juicy fleshy side of the vegetables next to the meat. I find that this helps to keep the meat nice and juicy and tender. Assemble all of the kebabs and set aside on the plate which you prepared with the oil. Drain any excess oil before cooking.
7. Place the kebabs carefully onto the griddle and cook over a medium heat, turning occasionally until cooked through and nice black crispy bits appear at the edges.
Serve with salad, sundried tomato cous cous, and a dollop of mayonaise