Kabobs with a New Twist for Us

[Rich Dahl]

We like kabobs and we usually use beef or chicken. Well I was freezer surfing and found a package of pork butt chunks I was going to grind up. I had just ground up a small pork shoulder. And I didn’t need anymore.
So marinated pork butt was going the kabob route.
Marinated for about six hours in a flying by the seat of my pants marinade.
Cut up some pineapple, added zucchini, mushrooms, onions and bell pepper.
Served over some rice.
Was really good, a keeper for sure, the pork was melt in your mouth tender.
The marinade was spot (even I get lucky once in a while).

[/url]100_2670 by Richard Dahl, on Flickr[/IMG]

While the marinade did it's thing I baked up a couple of loaves of bread I started the day before.

[/url]100_2666 by Richard Dahl, on Flickr[/IMG]

[/url]100_2672 by Richard Dahl, on Flickr[/IMG]

[/url]100_2680 by Richard Dahl, on Flickr[/IMG]

[/url]100_2681 by Richard Dahl, on Flickr[/IMG]

Have a great weekend.

 

[Rolf Jacobsen]

Beautiful!!!!!!!!!!!!

 

[Bob Correll]

The bread and "butt 'bobs" look bodacious, says Bob!

 

[Robert-R]

Some mighty fine kabobs and bread right there. Yum!!! You eat well!

 

[Cliff Bartlett]

Nice looking kabobs Rich. Those had to be tasty!

 

[Clint]

Looks nice!

 

[James N]

They look good Rich.

 

[Michael C.]

You nailed it!!! Great color those looks sooooo tasty!!!!

 

[Anne M.]

Looking good!
Really love the look of that bread

 

[Len Dennis]

An "ah hah" moment for sure. That's how fusion cooking got started. Looks great!

 

[Mark B]

Nice meal ! I have to get the skewers out sometime.