Posted on October 8, 2010 by Glutenfreeda
>With only 8 days left in the Peking to Paris motor challenge, car #60 is still in Istanbul, with final repairs well underway. Our team has had nothing but praise for the city, harrowing the local mechanics as some of the most qualified in the world! Hopefully these latest repairs will last us the remaining 2,200km/1,367mi to Paris!
While Turkey has gifted the culinary would with many treats (baklava, Turkish coffee, pilafs and many more), our recipe today represents one of the most popular culinary traditions: kebabs. Technically, kebabs are Persian in origin, they have become a Turkish specialty and one of the region’s most well-known foods! While we are only sharing one recipe today, our archives feature more than 18 kebab recipes for you to try!
Grilled Pork Kebabs with Fresh Grapes
3 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 cup olive oil
1/2 cup orange juice
1 garlic clove, minced
1 lb. pork tenderloin, cut into small cubes (1″ diameter)
1/2 lb. seedless red grapes
3 Tablespoons Italian parsley, chopped
Salt and freshly ground black pepper
Soak bamboo skewers in water for 15 minutes. Meanwhile, combine curry, cumin, paprika, coriander and cinnamon in a small bowl. Set aside. In a separate bowl, combine olive oil, orange juice and garlic. Set aside.
Thread pork and grapes alternately on prepared skewers. Sprinkle spice mixture on skewers and pour marinade over top. Cover and refrigerate for at least 2 hours.
Prepare grill. Grill kebabs, turning frequently for about 8 minutes or until pork is done (two minutes per side). Remove from grill, garnish with parsley and season to taste with salt and freshly ground black pepper. Serve warm.
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