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Pork Kabobs
Wz pounds boneless pork loin, cut in lVz inch cubes
1/2 cup chutney
1/2 cup catsup
2 tablespoons salad oil
1 tablespoon soy sauce
1 tablespoon lemon juice
4 drops tabasco
In blender, combine chutney, catsup, oil, soy sauce, lemon juice and tabasco. Place pork cubes on skewers. Grill over medium coals 20 to 25 minutes, turning to brown all sides. Brush several times with sauce. Pass remaining sauce with meat, if desired. Serve with Vegetables On A Skewer. Makes 4 serv- /, ings.
Tender cuts of lamb can be used for grilling or if the cookout goes indoors, the lamb can be broiled. The shoulder, leg, loin, and shoulder or loin chops can be cut into cubes and then grilled. For a zesty taste try marinating lamb overnight in an oil, vinegar, Worcestershire sauce, celery salt and garlic powder marinade.
Lamb Kabobs
1/4 cup minced onion
1 clove garlic, minced
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crumbled dried oregano *
IV2 pounds leg of lamb or lamb shoulder meat, cut into 2-inch cubes
16 small boiling onions, peeled
16 mushrooms, cleaned, stems removed
2 red peppers, cut into chunks
Combine minced onion, garlic, oil, lemon juice, salt, pepper and oregano in glass bowl or casserole. Add lamb; stir well. Cover; marinate 3 to 4 hours (or longer in refrigerator), stirring occasionally.
Parboil 16 onions in salted water 10 minutes. Drain; cool.
Drain lamb; reserve marinade. Skewer vegetables and lamb alternately (lamb cube, onion, mushroom, and pepper chunk; repeat). Cook over charcoal or in broiler about 15 minutes; brush frequently with marinade. Serve with rice. Yield: 4 servings.
Variation: Substitute cherry tomatoes and green peppers for red peppers. Skewer onions and meat alternately. Skewer vegetables separately; brush them with marinade. Tomatoes can be grilled only a short time or they will fall off skewer before meat is done. Start meat first; add skewered vegetables 5 minutes before meat is finished.
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