Pork Kabob-Wraps
As shown: pork kabob-wraps with steamed vegetables and red potatoes.
Ingredients:
Pork
3 cloves garlic (chopped)
1 tsp rosemary
1 tsp thyme
salt and pepper
olive oil
strips of raw bacon
1 green bell pepper (cut into 1 inch squares)
¼ onion (chopped)
Sauce
Plain Yogurt
Dijon Mustard
Chives (chopped)
Instructions
Cut pork into 1 inch squares, wrap in bacon, coat in olive oil and set in a dish. Sprinkle with garlic, onion, rosemary, and thyme. Cover and marinade in refrigerator for 30 minutes.
Take out and season with salt and pepper. Place pork bacon wraps on skewers with bell peppers. Grill or broil at 450 for 20-30 minutes or until pork is no longer pink. Turn only once during cooking (bacon should be slightly blackened).
For sauce, mix ¼ cup yogurt with 1 tsp Dijon mustard (or to taste) and add 10 chopped chives. Chill.
For potatoes, boil small whole red potatoes with 1 tbsp butter and a dash of salt. Cook until fork easily pierces potatoes. Remove from heat, run potatoes over water and chill with ice 10 minutes. Cut each in half. With a spoon scoop out a small bit of the center of each and drop a spoonful of sour cream in. Garnish with chives.
Garnish plate with small lemon or orange round peel with extra sauce piled inside (not pictured). (I add this part because my wife and I thought the sauce was so delicious we wanted more!)