Rosemary Pork Skewers

The other day I was looking for fresh ideas to use some of the ground pork and beef I get every month in my meat CSA.  I came across an interesting recipe.  I have to confess: I made this dish a few weeks back and I can’t track down the recipe online.  So I can’t give you the recipe and I can’t give credit where credit is due.  (I know, I shouldn’t quit my day job to start writing about food professionally).  All I can give you are some pictures and a basic idea of what I did.

First I mixed some ground pork with some rosemary, an egg, some bread crumbs, and I’m sure some other seasonings.  I then formed them on rosemary sprigs which I’d stripped halfway.

I quartered some red onions skewered those with bamboo, and threw them on the grill with a couple of peppers.

A note about the peppers.  I used to cut bell peppers into one inch squares and grill them on a skewer.  I liked the crispiness and the char.  I was always skeptical of roasting bell peppers whole and then skinning them.  It seemed like you’d lose the grill flavor.  Well, after seeing this preparation method a few different places I decided to give it a try.  Of course, I should know better than to doubt those who have been doing this much longer than I have!  I’ve been converted.

More about finishing the peppers later.  First, I had to put the pork on the grill.

I figured the rosemary would burn, but I also figured that would simply add aroma to the cook.  If I were concerned about presentation I could re-skewer the pork at the end.

I grilled the skewers basically the same way you would a hamburger, flipping intermittently and pulling them after about 8-10 minutes.  You can see that some of the rosemary skewers survived better than others.  I also prepared a greek yogurt and olive oil dressing for the pork (sorry, no recipe for you!).

Here are the peppers when I pulled them from the grill.

After allowing the peppers to cool, I skinned them, sliced them open, and scraped out the seeks and membranes.  Then I sliced them into short strips.

They were delicious!  So moist, yet with that smokey, roasted flavor.  I’m a big fan.  Together with the pork and greek yogurt, this made a nice little meal!  As always, thanks for reading!

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About bbqesquire

I'm a Scandinavian Plaintiff's lawyer from Minnesota living in California. Despite that background, I've become a weekend warrior on my Big Green Egg. I've started this blog to share my successes, failures, and experiments with anyone who cares to read about them.

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