The Ultimate Guide to Grilling Tender and Juicy Kebabs: A Delicious, Yet Non-Greasy Treat by a Super Mom.

With this simple yet ingenious twist on the traditional grilling method, your barbecue game will be forever elevated. Discover the secret to perfectly tender, mouthwatering grilled meat every time.

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A delicious-looking skewer of grilled meat

Grilling enthusiasts, rejoice! We’ve got a mouth-watering treat for you today.

Ingredients:

– 350g pork tenderloin

– 150g neck fat

– Marinade: 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp chili oil, 1/2 tbsp five-spice powder, 1/2 tbsp ground black pepper, a dash of condensed milk, 2 tbsp fried garlic.

– 3 tbsp sugar.

A plate of thinly sliced pork and neck fat

Instructions:

– Cut the neck fat into small pieces and marinate them in sugar for an hour to make the fat pieces clearer and crispier.

A knife cutting pork into thin slices

– Slice the pork tenderloin into large, thin pieces and pound them with a meat mallet to tenderize.

Pork slices being pounded with a meat mallet

Close-up of pounded pork slices

– Marinate the pork slices in the prepared marinade for about an hour.

Bowl of marinated pork slices

A skewer of pork and neck fat

– Wrap a slice of pork around each piece of marinated neck fat.

Close-up of wrapping pork around neck fat

Skewers of pork and neck fat ready for grilling

– Grill for 15 minutes at 180 degrees Celsius.

Grilling the skewers

– Flip the skewers and grill for another 7-10 minutes at 200 degrees Celsius.

Skewers of grilled pork and neck fat

The grilled meat will be fragrant, tender, and mouth-wateringly delicious, with a beautiful reddish-golden color.

Close-up of grilled pork skewers

Serve these grilled treats with rice, sticky rice, rice rolls, or noodles for a scrumptious meal.

Grilled pork skewers served with rice and vegetables

Happy grilling, and bon appétit!

Frequently asked questions

For tender and juicy kebabs, choose the right cut of meat – look for cuts with a good amount of marbling. You can also tenderize the meat by piercing it with a fork or using a meat tenderizer. Marinate the meat for at least 30 minutes, and up to overnight, in a mixture of oil, acid (like lemon juice), and spices. When grilling, use medium-high heat and cook the kebabs for 8-10 minutes, turning occasionally.

To avoid greasy kebabs, trim any visible fat from the meat before grilling. Also, use a paper towel to gently blot the surface of the meat after marinating and before placing it on the grill. Make sure your grill is clean and well-oiled to prevent sticking, which can cause tearing and grease buildup.

You can experiment with different types of meat, such as chicken, beef, lamb, or even fish. For a vegetarian option, try using tofu or halloumi cheese. Add a variety of vegetables like bell peppers, onions, mushrooms, and zucchini. Play around with different marinade flavors – try a spicy harissa marinade or a sweet and tangy teriyaki sauce. You can also experiment with different types of skewers, such as bamboo or metal, each giving a unique char and flavor to the kebabs.

For even cooking, cut the meat and vegetables into uniform-sized pieces. This ensures that everything cooks at the same rate. You can also thread the ingredients onto the skewers in an alternating pattern, ensuring that heat is distributed evenly. Make sure your grill is preheated to the right temperature and that you flip the kebabs occasionally to prevent burning and promote even cooking.

Yes, kebabs can be prepared in advance and stored in the refrigerator until you’re ready to grill. Thread the ingredients onto skewers and place them in an airtight container or wrap them tightly in plastic wrap. They will stay fresh for up to 24 hours. You can also freeze prepared kebabs for up to 3 months. Thaw them completely before grilling.
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