A Simple Summer Meal

Kebabs, they're what's for dinner! Spicy Asian pork kebabs to be exact and they were outstanding!

In my quest to deliver a simple, healthy, summer meal to the table last night, I settled on kebabs. They're easy, delicious and oh so festive.

Spicy Asian Pork Kebabs:

• 2 large, lean, boneless center cut pork chops
• 4 tbsp. low sodium soy sauce
• 1 tbsp. dark Asian sesame oil
• 1 tsp. Sriracha sauce
• juice of 1/2 lime
• 2 tsp. fresh lemon juice
• 1 tsp. unseasoned rice wine vinegar
• 1 large clove of garlic, peeled and minced
  
• freshly ground black pepper
  

• 1 large red bell pepper, seeded and cut into 1 inch squares
• some fresh pineapple, cut into 1 inch chunks

Trim any visible fat from the outside of the pork chops, then cut the pork into one and a half inch cubes. Reserve.

In a small bowl, combine the soy sauce, sesame oil, Sriracha sauce, lime juice, lemon juice, rice wine vinegar, garlic and a generous grating of fresh black pepper. Whisk well to combine. Remove 2 tablespoons of the marinade to a small bowl and reserve. Add the pork cubes to the rest of the marinade and toss well to coat, pressing down to ensure that all of meat is submerged. Cover and chill in the fridge for one hour.

Meanwhile, if you're using bamboo skewers, place them in a large pan filled with water and allow them to soak for 1/2 hour.

Just before you're ready to grill, assemble the skewers. Thread the red bell peppers and pineapple chunks, alternating each, onto the skewers, place them on a plate and drizzle with the reserved 2 tablespoons of marinade to coat. Remove the pork from the fridge, and thread the cubes onto separate skewers in equal measure.

Heat a grill pan over high heat and brush it with a bit of oil, allow the pan to become very hot. Add the pork and veggie skewers to the pan and grill, turning as necessary until the meat is well browned and cooked throughout and the fruit/peppers are nicely browned and tender. Total cooking time will be approximately 8 minutes, but cooking times may vary, so be attentive.

To serve, remove the pork and fruit/veg from skewers to plate and combine.

As written, this recipe will serve two and it can easily be doubled as needed. I served mine with steamed zucchini and some amazing quinoa tabbouleh ... and I'll tell you all about that ... tomorrow!

The marinade would work well with beef or chicken, so feel free to substitute if that is your heart's desire. This is a quick, easy and satisfying meal - just perfect for a warm summer evening. I hope you'll try it.

Bon appetit!