|Harumi's Japanese Cooking|
|by Harumi Kurihara|
This book helps to learn how to prepare more than 70 authentic Japanese recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vege...
1 - 10 of 15 for pork kabob marinade
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Combine all marinade items and mix ... skewers. The key to this dish is in the marinade. Make it according to directions. Use whatever vegetables you like.
Combine all ingredients for marinade, mix well. ... meat and vegetables. Broil over hot coals 10 to 12 minutes, turning and brushing often with marinade.
Cut meat into ... leaving about 1/4 inch between each cube. Grill about 10 minutes or until done, turning to brown all sides. Brush frequently with marinade.
Cut the meat up into small square pieces. Place in sauce overnight. Canned onion, potato, cherry tomatoes and mushrooms and green peppers. Place each ...
Cut roast into 1-inch pieces. Mix other ingredients together. Add cut-up roast and marinate 3 to 4 hours. Do not refrigerate. Grill.
Salt and pepper ... skewers (small). Cut pork tenderloin into 3 ... Remove meat from marinade (reserve) and put ... Great with spinach salad. Serves 6 to 8.
Slice tenderloin into ... 325 degrees. After pork slices have marinated, fill shish kabob stick alternately with ... bell pepper, saving marinade. Place kabobs ... 30 to 40 minutes.
Marinade: Mix brown ... from can. Cut pork into 1 inch ... brown meat on all sides. (You can baste with remaining marinade, during cooking.) Serve with rice.
Stir together apricot ... is melted. Place pork cubes in heavy ... often with the marinade. Warm remaining ... along side of kabobs. Serves 4. Calories per serving: 309.
In non-metal bowl ... bag combine all marinade ingredients, mix well. Add lamb or pork, coat with ... color throughout. Brush with marinade. 8 servings.
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