Barbecued Kabobs Recipe

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Barbecued Kabobs Ingredients

2 lb boneless pork shoulder*
3/4 cup peanut oil
1/4 cup cider vinegar
1 garlic clove,peeled/split
1/2 tsp salt
1 tsp italian herbs,mixed
3 green peppers,medium**
1 can pineapple chunks (16 oz)

A Recipe for
Barbecued Kabobs

Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them.
Samuel Butler

Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans.
Fred Allen

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Sex is good, but not as good as fresh, sweet corn.
Garrison Keillor

This Recipe for Barbecued Kabobs is one of thousands in the Recipes-to-go Barbecue Cookbook.

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

Barbecued Kabobs Recipe
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He who eats alone chokes alone.
Proverb

There is no love sincerer than the love of food.
George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman

This is a recipe for Barbecued Kabobs from the recipe cookbook of Recipes-to-go (Barbecue)

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

Barbecued Kabobs recipe - a tasty recipe for you to add to your collection!
Fish, to taste right, must swim three times - in water, in butter, and in wine.
Polish Proverb

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Since Eve ate the apple, much depends on dinner.
Lord Byron

The ear tests words as the palate tastes food.
Job 34:3

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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
Henry Miller, American writer (1891-1980)

Barbecued Kabobs

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Barbecued Kabobs Directions

* - cut pork shoulder into 1" cubes.

** - seed and cut green peppers into 1" squares.

1. Place pork cubes (1") in a nonmetal bowl.

2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour
over pork cubes. Cover and refrigerate for 4 hours or more, overnight
if desired. Drain and reserve.

3. Alternately thread pork cubes, peppers (1" square), and pineapple
chunks on metal skewers. Brush with marinade and place on barbecue
grill as far as possible over glowing coals. Broil, brushing with
marinade and turning often, for 30 to 40 minutes.

Serves: 6

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Barbecued Kabobs Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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