What is Shish Tawook you say? It’s delicious, that’s what. This recipe comes to me from Michelle Blandford-Duggan–she told me she loves this recipe …and so I tried it, and I’m so glad I did (and so was my family). I love a kebab. This one is made with chicken, onion and peppers. The marinade, I believe is of Persian origin, although I have done no research whatsoever. All I know is that it’s good. The marinade, which really works best if you Continue reading
I noticed this recipe in the June 2011 issue of Chatelaine magazine and realized it would be the perfect recipe to finally use ‘miso’. I had never used it before but was eager to find out how to use it and how it tasted. I’m glad I did – this marinade is a perfect introduction to using it. I bought the ‘white’ miso at the health food store – it was in the cooler area where yogurt and that sort of thing was located. You can probably find it at an Asian grocery store as well. Give it a try, if you enjoy Japanese flavours, you’ll really enjoy these – easy, with great flavour and a minimum of ingredients – my favourite way to cook. Give it a whirl.
Miso Glazed Pork Kebabs
slightly adapted from Chatelaine magazine
2 tbsp miso paste
2 tbsp dry sherry
2 tbsp maple syrup or honey
1 tsp freshly grated ginger (or more if you love ginger)
1 tsp olive oil
1 lb (500 g) pork tenderloin, cut into 1 inch cubes
1 yellow, orange or red pepper, cut into 1 inch chunks
1 onion, cut into 1 inch chunks
Whisk together miso, sherry, maple syrup, ginger and oil in bowl. Add pork tenderloin chunks to marinade and let stand for 15 minutes. If using wooden skewers, soak skewers in water at least 20 minutes to prevent burning. Preheat bbq to med-high. Thread pork, onions and peppers onto skewers. Brush skewers with remaining marinade. Oil grill, and bbq skewers, turning every few minutes, until pork is cooked through– about 10 minutes. Delicious!