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)
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.
Servings: 6 servings
Barbecued Kabobs Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef
The History of Recipes
It is possible to trace the history of `recipes` back into antiquity, at least as far back as ancient Egypt, and maybe further still. Interesting though that is, in the main part, these ancient recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts are some ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Later, there are two recipe books which date from the 14th Century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the curry that is popular today, but instead descriptions of the types of meals cooked for the nobility of the period. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. These new foods and tastes caused a torrent in manuscripts on food, many of which are kept safe in academic collections. During the following few hundred years, the powerful families of Europe competed to offer the most exotic meals, and because of this the best cooks and their recipes became highly prized. However, it wasn`t until the nineteenth century that formal cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, trying out, and publishing popular recipes of the day. The arrival of television brought us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Barbecued Kabobs recipe.
