This delicious recipe is a repost from Diabetes Forecast. You can find Nutrition Facts on the associated link.
Makes: 8 servings
Serving Size: 1 kebab
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Chilling Time: 30 minutes
|16||(12-inch) wood skewers|
|1||lb.||lean ground pork|
|2/3||cup||panko bread crumbs|
|1||tsp.||dried oregano flakes, divided|
|1||tsp.||dried thyme leaves, divided|
|1/4||tsp.||mild or hot chili powder|
|1/4||tsp.||freshly ground black pepper|
|1||large||red onion, halved, each half sliced into 8 wedges|
|2 1/2||Tbsp.||olive oil|
- Soak the wood skewers in a shallow pan of hot water for 1 hour before using.
- Meanwhile, prepare the meatballs. In a large bowl, mix together the pork, bread crumbs, egg, 1/2 tsp each of the oregano and thyme, the garlic powder, chili powder, salt, and black pepper. Form the pork mixture into 24 (1 3/4-inch) meatballs. Place the meatballs on a large plate, cover, and refrigerate for 30 minutes. This firms up the meatballs so they will thread easily onto the skewers.
- Remove the wood skewers from the pan and discard the water. Coat an outdoor gas grill with cooking spray; set the grill to medium-high heat. Alternatively, cover a broiler pan with foil. Using two skewers per kebab, thread on 2 cherry tomatoes, a meatball, and an onion wedge. Repeat 2 more times for a total of 3 meatballs, 6 grape tomatoes, and 2 onion wedges per kebab.
- For the basting sauce, combine the olive oil, vinegar, and the remaining 1/2 tsp each of the thyme and oregano. Place the kebabs on the grill or broiler pan. Brush the kebabs with half the basting sauce. Grill or broil the kebabs for 5 to 6 minutes on one side. Use tongs to carefully turn over the kebabs. Continue to cook them for 5 to 6 minutes more, brushing with the remaining basting sauce, then remove them from the grill, plate, and serve.