Marinated pork and red onion kebabs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Pork tenderloin; cut into 16 equal pieces |
| 1 | Red onion; cut into 16 equal pieces | |
| 8 | (8- to 10-inch) bamboo skewers; soaked in water 10 minutes | |
| ⅓ | cup | Vegetable oil |
| ¼ | cup | Dry red wine |
| 3 | tablespoons | Red wine vinegar |
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Chopped garlic |
| 1 | tablespoon | Chopped peeled fresh ginger |
| 1½ | teaspoon | Sugar |
Directions
Thread 2 pieces of pork and 2 pieces of onion alternately on each skewer.
Season with salt and pepper. Arrange kebabs in 13x9x2-inch glass baking dish.
Whisk all remaining ingredients in medium bowl. Pour marinade over kebabs. Let stand up to 2 hours at room temperature or cover and refrigerate up to 1 day, turning occasionally.
Preheat broiler. Drain marinade into small saucepan. Boil marinade 2 minutes. Broil kebabs until pork is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes. Serves 4.
PAMRAM@... (PAMELA RAMSEY)
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