Sweet and Sour Pork Kabobs

Sweet & Sour BBQ kabobs

I love going for the classics, but sometimes I just gotta mix it up. This one’s got a little Asian flare to it.

2 medium carrots

half a pineapple, cubed

1/4 cup red wine vinegar

1 tbs cooking oil

1 tbs soy sauce

1.5 tsp cornstarch

1 tsp sugar

1 clove of garlic, minced

12 oz. pork cut 1-inch pieces

1 small green pepper cut 1-inch pieces

1 small sweet red pepper cut 1-inch pieces

1. Cook the carrots in a saucepan in a little water for 8 mins. I do this right on the side burner of the Weber Summit, no problem.

2.Now it’s time to make the sauce:

i. In  a different pan, combine  about 1/4 of the pineapples mashed, vinegar, oil, soy sauce,        cornstarch, sugar, garlic, and a 1/4 cup of water (more if needed).

ii.  Cook and stir till all nice thick and bubbly, then for another minute or so.

3. Skewer the peppers, carrots, pork, and remaining pineapples

4. Lay those skewers down over a pipin’ hot grill (I can fit about 3x this recipe on my grill, enough for a good-sized party). Cook ‘em for 8-12 minutes until the pork is no longer pink. While they’re cooking make sure you brush them with plenty of that good Asian sweet & sour sauce and rotate occasionally.

5. Eat up! This makes about 4 servings.

This is great all year round for when you just want to try something different. It’s also a great starter recipe if you’ve never made any Asian flavor foods on the grill before

Spicy Asian Lamb Burgers

Spicy Asian Lambburger

I love lamb burgers, but I figured the standard, run-of-the-mill lamburgers with tzatziki sauce in pitas was just not interesting enough.

This variation is a little spicy and has some asian flavors. Hope you like it!

• 6 minced garlic cloves
• 2 tbs + 1 tsp oyster sauce
• 1/2 minced jalapeño, remove the seeds if you want to cut some spice!
• 3 tbs chopped mint
• 2 tbs minced cilantro
• 1 small sweet onion, finely chopped
• juice of 1/2 lime
• 1.5 pounds ground lamb meat

Combine all the ingredients, mix with your hands (they’re the best tool, especially for burgers!). Form them into burger shape, and you should get about 8 from this recipe. These, like all burgers, are best on a charcoal grill but you can use a propane grill if you so desire. It might be a good idea to put some olive oil on the grates before you put these down though, cause they tend to stick. Forget regular storebought buns for these things. Get some rustic bread and slice it thick. Experiment with toppings; i’m not sure what tastes best yet. Enjoy!