Corn and Pork Kebabs with Rosemary Green Beans and Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 large ears fresh corn |
2 pork tenderloins (1 1/2 pounds total) |
2 tablespoons red-wine vinegar |
6 1/2 teaspoons extra-virgin olive oil |
2 teaspoons dried hot red pepper flakes |
1 teaspoon salt |
1 pound green beans |
1/2 pound boiling potatoes |
2 teaspoons fresh rosemary leaves |
2 teaspoons minced garlic |
Directions:
1. Prepare grill and if using bamboo skewers soak in water 30 minutes.
2. Shuck corn and cut crosswise into twenty-four 1-inch pieces. Cut pork into thirty-two 1-inch pieces. Thread 3 pieces corn and 4 pieces pork onto each skewer. In a small bowl whisk together 1 tablespoon vinegar, 4 1/2 teaspoons oil, red pepper flakes, and salt and divide red pepper mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Brush kebabs with red pepper mixture from 1 bowl and grill on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until pork is cooked through, 15 to 20 minutes. With a clean brush coat kebabs with red pepper mixture from other bowl.
3. While kebabs are grilling, trim and halve green beans. Cut potatoes into 1/8-inch-thick slices and finely chop rosemary. In a steamer arrange potatoes and layer green beans on top. Steam potatoes and green beans over boiling water, covered, until potatoes are tender, 6 to 8 minutes. In a large bowl whisk together remaining tablespoon vinegar, remaining 2 teaspoons oil, rosemary, garlic, and salt and pepper to taste. Add hot vegetables and toss to combine.
4. Serve kebabs with vegetables.
5. Each serving about 425 calories and 13 grams fat (27% calories from fat). Nutritional analysis provided by Gourmet
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