© 2018 by Rochelac

Design by Lucie Pognonec

*Shield Cider is sold in 33 cl bottles (11.1 fl. oz.)

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Marinated Pork Kebabs with Cider and Rosemary

 

 

For 6 |  Preparation : 30 minutes |  Cook time : 20 minutes 

 

  • 2 pounds boneless spare rib or pork tenderloin

  • 3 cups Shield Cider

  • 2 onions

  • 1 bunch rosemary

  • Juice of 1/2 lemon

  • Olive oil

  • Salt pepper

 

Cut the meat into 1-1/2” cubes and sprinkle with salt and pepper.

 

Prepare the marinade: pour the cider in a dish, add the rosemary, lemon juice and drop the pieces of meat.

 

Sprinkle with 2 tablespoons of olive oil and marinate in the refrigerator for a few hours.

 

Drain the meat pieces and save the marinade.

 

In a pan, fry the chopped onions in 3 tablespoons of olive oil over low heat.

 

Once onions are slightly candied, brown the pieces of meat in the pan.

 

When they are cooked but still tender, prick them on wooden skewers.

 

Brush with marinade.

 

Grill the kebabs on the grill or barbecue and accompany with mashed sweet potatoes.

 

 

 

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