Can you get drunk on delicious?
Whiskey Marinaded Pork Kabobs
Tender and juicy pork kabobs with a little sweetness.
- 1/3 cup whiskey such as Jim Beam etc.
- 1/4 cup brown sugar
- 2 tbsp. olive oil extra virgin
- 1 tbsp. soy sauce
- 1/2 tbsp. salt
- 1 tsp. black pepper
- 1/2 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- 1 pound pork tenderloin
- 1/2 red onion
In a medium sized mixing bowl whisk together the whiskey and brown sugar. Then add the rest of the ingredients except for the pork and onion. Whisk until well blended.
Trim the pork tenderloin and cut it into cubes about 1 1/4 inch in size. Set aside
Add the cubed pork pieces to the marinade and toss until well coated.
Pour the marinade and pork into a 1 gal. freezer bag and refrigerate for a minimum of 4 hours or overnight.
About an hour before you are ready to grill the kabobs soak four bamboo skewers in water. Prepare your grill to medium high heat Cut half a red onion into pieces. Skewer the pork alternating between meat and pieces of onion. Discard remaining marinade. Grill the kabobs approximately 5 to 6 minutes, turn and repeat on the other side. Pork should be 145° F when done.
Did you know: The term shish kebab comes from Turkish words literally meaning "skewer" and "roast meat," and it is a signature Turkish meal. Kebabs were a natural solution for nomadic tribes. Unusual meats were marinated not only to tenderize, but also to get rid of some of the gamey flavor. Well, I'm here to tell you there's nothing "gamey" about these kabobs.
Recipe adapted from geniuskitchen.com