GRILLED SOUTHERN TURKISH TAMALES & TURKISH PORK KABOBS WITH MEDITERRANEAN ORZO PILAF

Brenda Watts Recipe

By Brenda Watts BakingBrenda

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 flavors..we hope you will enjoy it too!!


Recipe Rating:
 1 Rating
Serves:
6 servings
Prep Time:
Cook Time:

Ingredients

6 c
chicken broth
1 lb
uncooked orzo
2 Tbsp
unsalted butter
1 c
green bell pepper, chopped
1 c
green onions, sliced
2 clove
garlic, minced
1 c
fresh italian roma tomatoes, diced
2 1/4 oz
- 1 small can sliced ripe black olives, drained
8 medium
size fresh collard green leaves, stems removed
2 lb
boneless pork loin chops or tenderloin, cut into 1 ½ -inch cubes
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salt and ground black pepper, to season pork
1 medium
fresh eggplant, cut into 1 ½ -inch cubes
2 to 3 medium
fresh zucchini, cut into 1 ½ -inch cubes
2 medium
fresh red bell peppers, cut into 1 ½ -inch cubes or pieces
2/3 c
prepared oil based italian dressing
10
bamboo skewers, pre-soaked in water to prevent burning
Janet Tharpe

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Directions Step-By-Step

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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.
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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.
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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.
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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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