Latin kebabs

[Wendy w]

Vanessa,

I'm drooling! http://www.cookinglight.com/bbs/tongue.gif

Wendy

[Vanessa]

wish we could BBQ via email...thanks for your postings! http://www.cookinglight.com/bbs/smile.gif

[Vanessa]

Puertorican kebabs (pinchos)
1pound boneless pork loin cut into 1 inch cubes
1 c dry white wine
1/2 cup olive oil (use less if you want)
2 tab lemon juice
1 tab chopped cilantro
3 bay leaves
2 garlic cloves minced
salt and pepper
1 med bell pepper (green) cut into 1 inch squares
1 onion cut into 11 wedges or 10 small pearl onions
1 red bell pepper cut into 1 inch squares

Wash pork and dry with paper towels
Combine wine, oil, lemon, cilantro, bay leaves, garlic, salt and pepper and add to pork. Cover and refrigerate overnight turning pork over once.
Drain pork., reserve marinade. Thread pork into skewers (if using bamboo presoak to prevent burning )alternate with peppers and onion. Remove bay leaves from marinade. When marinade has been in contact with raw meat please boil marinade to prevent bacteria spread. Brush kebabs with marinade and grill 8-10 mins. Baste twice with marinade. 4 servings

[This message has been edited by Vanessa (edited 10-25-2000).]

[lorilei]

Vanessa - there's something about your recipes that makes me smile! I can already smell this one cooking! http://www.cookinglight.com/bbs/smile.gif

[Gail]

Yum! http://www.cookinglight.com/bbs/smile.gif