Sunday, August 15, 2010

Hickory & Mesquite Smoked Kebabs

I've been craving these morsels ever since I stopped frequenting local Arabic restaurants. This is my first shot using a couple vegetables and pork shoulder. There wasn't much flavour (salt and pepper) to the pork at the end of the grilling but the smoky flavour made it great okay.

Next time I will soak the pork in a marinade and add pineapples to the kebabs. Look out for version 2.0 to feature grilled cajun chicken or chicken marinated in my white barbeque sauce.

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