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Corn And Pork Kebabs With Rosemary Green Beans And Potatoes

This Corn And Pork Kebabs With Rosemary Green Beans And Potatoes recipe uses Red Wine Vinegar, Extra Virgin Olive Oil, Dried Hot Red Pepper Flakes, Salt, and Green Beans. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 6 1/2 tsp
• 2 tsp
• 1 tsp
• 1 lb
• 1/2 lb
• 2 tsp

Method (preview)

1. 1

   Prepare grill and if using bamboo skewers soak in water 30 minutes.

2. 2

   Shuck corn and cut crosswise into twenty-four 1-inch pieces.

3. 3

   Cut pork into thi rty-two 1-inch pieces.

4. 4

   In a small bowl whisk together 1 tablespoon vinegar, 4 1/2 teaspoons oil, re d pepper flakes, and salt and divide red pepper mixture between 2 small bowls ( to prevent the potential contamination caused by uncooked meat juices).

5. 5

   Brush kebabs with red pepper mixture from 1 bowl and grill on a lightly oiled rack se t 5 to 6 inches over glowing coals, turning occasionally, until pork is cooked through, 15 to 20 minutes.

6. 6

   With a clean brush coat kebabs with red pepper mixt ure from other bowl.