GRILLED SOUTHERN TURKISH TAMALES & TURKISH PORK KABOBS WITH MEDITERRANEAN ORZO PILAF
My family and I, like a lot of families today, are trying to eat healthier. We love Mediterranean recipes. Trying to keep this in mind, last month I was inspired and put this together for our supper. I was surprised at how little time and work it took to make. Plus my family gave me the High Five and said they loved the...
Provided by Brenda Watts
Categories Tacos & Burritos
Time 50m
Number Of Ingredients 16
Steps:
- 1. 1.) Prepare Mediterranean orzo pilaf. Bring chicken broth to a boil in a large Dutch oven; stir in orzo. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat and cover. Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add green bell peppers, green onions and garlic; sauté for 2 minutes. Remove from heat and set aside. Drain any excess broth from orzo. Combine orzo and buttered sautéed vegetable mixture into a 2-quart round casserole dish, fold in diced tomatoes and sliced black olives; set aside.
- 2. 2.) Wash out Dutch oven clean, dry inside out completely to prepare Southern Tamale leaves. Fill Dutch oven to 2-inches from rim with hot water. Bring water to a rapid boil. Turn off heat and add collard leaves. Let sit for 3 - 5 minutes. Quickly remove leaves from water and place leaves flat along side each other onto a few layers of paper towels. Place a large spoonful of Mediterranean orzo pilaf mixture in the center of each collard leaf. Fold the ends over the pilaf mixture to form a sealed packed. Secure each with toothpick for added protection. Place tamales onto a plate; set aside. Reserve remaining Mediterranean orzo pilaf to serve later with completed meal.
- 3. 3.) Prepare pork kabobs. Season all sides of pork with a little salt and ground black pepper. Tread seasoned pork, eggplant, zucchini and red bell peppers alternately on each of 10 bamboo skewers, leaving about 1-inch space free from tops of each skewer. Brush each lightly with Italian dressing. Heat coal or gas grill for medium heat level. Place kabobs on lower rack of grill along side each other. Cover and grill kabobs over medium heat 10 minutes, turning and brushing with Italian dressing every 2 minutes. Add tamales onto outer edge or upper rack of grill and cook, for an additional 5 minutes longer for kabobs, brushing kabobs with Italian dressing and turning tamales one time within 2 ½ minutes, or until pork is no longer pink and vegetables plus tamales are tender.
- 4. 4.) To serve, place grilled kabobs and tamales onto serving platters, along side of Mediterranean orzo pilaf, or serve even portions of each onto 6 individual serving plates.
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Rusambu TV Rwanda
[email protected]This dish is a must-try for any fan of grilled meats and vegetables.
Destini Fresco
[email protected]I can't wait to try this recipe. It looks absolutely delicious.
Conner UωU McDowell
[email protected]This recipe is a keeper. I'll definitely be making it again and again.
Al Mahmud Saadi
[email protected]The orzo pilaf was the perfect side dish. It was light and fluffy, and it soaked up all the delicious juices from the tamales and kabobs.
Paki Paki
[email protected]The kabobs were so juicy and tender. I could eat them every day.
Lance Craig
[email protected]I love the smoky flavor of the tamales. They're the perfect addition to any cookout.
Robert Skillion
[email protected]This dish is a great way to impress your friends and family. It's sure to be a hit at your next party or gathering.
Jawad Ali
[email protected]I've made this recipe several times now and it's always a hit. The tamales are always moist and flavorful, and the kabobs are always cooked perfectly.
Junaid Malik
[email protected]The instructions were easy to follow and the dish turned out great. I would definitely recommend this recipe to anyone looking for a delicious and unique meal.
Bosaman Pro
[email protected]I made this dish for a party last weekend and everyone loved it! The tamales were a big hit, and the kabobs were cooked perfectly.
Tracy Smith
[email protected]This recipe was a bit time-consuming to make, but it was definitely worth it. The end result was a delicious and impressive meal.
Haider Sayed
[email protected]I love the combination of flavors in this dish. The tamales are smoky and savory, the kabobs are tender and juicy, and the pilaf is light and fluffy.
musa armani
[email protected]The Mediterranean orzo pilaf was a great addition to the meal. It was light and fluffy, and the flavors complemented the tamales and kabobs perfectly.
Abdulrahman Malyar
[email protected]These grilled tamales were a hit at our last cookout! The flavors were so unique and delicious, and the kabobs were cooked to perfection. We'll definitely be making this recipe again soon.