Today was a sunny day and one where grilling was a must! Shish Kabobs, with rice and salad! Of course you can use any meat, today it was pork tenderloin. Turns out so tender all the time, perfect meet for kabobs!
Shish Kabobs
Meat of your choice cut into chunks, not too small or they'll dry out
Peppers
Mushrooms
Onions
Marinade:
1Tbsp worshestershire sauce
1 tsp liquid smoke1/4 cup oil
1/8 cup pineapple juice
1 Tbsp vinegar
Paprika
Onion Powder
2 Garlic cloves, pressed
salt
pepper
Thai Sweet Chili Sauce (optional)
Cut your meat and vegetables and marinate them, covered in the fridge, for atleast an hour.
After marinating put the meat and vegetables on your metal or wood skewers - alternating between meat and veggies.
When your grill is ready go ahead a place your kabobs on and close the lid
Cook on each side for about 10 minutes. Turning once.
Once they are finished, just remove and put 1 skewer on a plate and serve with grilled pineapple, rice, salad and any condiments - I made a mayo sauce to go with - recipe to follow
Mayo Sauce
2 Egg yolks - room temperature
1 cup oilchopped pickles
1 Tbsp mustard
1 tsp ketchup
salt
pepper
onion powder
garlic powder
paprika
splash of pickle juice
splash of pineapple juice (optional)- Emulsify the egg yolk and oil -
Beat the egg yolks with a hand mixer and very slowly add a drop of oil...mix...then a little more oil...mix...you have to do this very slowly at the begining...once the oil and egg yolks are emulsified and not runny...you can add the oil a lot more at a time. Then add your other ingredients. This is a recipe that is very flexible...you can add all sorts of different spices depending on what kind of flavor you want. It will keep in the fridge for about 3 days, then it's best to throw it out. If you are anti raw eggs - just mix the ingredients with a store bought mayo until you find a flavor you like.
We also had a traditional Styrian salad
Lettuce with a homemade vinegarette:
vinegarwater
a bit of mustard
salt
pepper
Pumpkin Seed Oil
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