There’s nothing quite like juicy succulent pork chops even as the mercury rises, and Thursday Food is in the mood for — grilled pork chops. What else are we in the mood for? Steak kebabs that’s what! Hopefully, your taste buds are now salivating.

Bon Appétit!

Grilled Pork Chops

Ingredients:

1/4 cup South Texas BBQ private label by Gregory Burrowes

2 tbsp avocado oil by Napa Valley Naturals

1 tbsp apple cider vinegar by Napa Valley Naturals

1 tsp ground cumin

1/2 tsp red pepper flakes

Eight one-inch bone-in pork chops

Salt and freshly ground black pepper

Method:

Begin by making the marinade. In a small bowl, whisk together the BBQ sauce, oil, vinegar, cumin, and red pepper flakes.

Sprinkle both sides of the pork chops with salt and pepper and place in a resealable plastic bag with the marinade. Let it rest on the counter for one hour.

Heat grill or grill pan over medium heat. Remove the pork chops from the bag. Place on the grill and cook until the pork chops release from the grill, about six minutes. Flip and cook on the other side for another four minutes. If using a grill pan, be sure to do it in batches so you don’t steam the chops.

Note: Cooking time may vary as all grill and grill pans differ. Internal temp should be 145°F.

Steak Kebabs

Steak Kebabs are one of the tastiest summertime dinners! These are layered with juicy tender pieces of flavourful, marinated beef and colourful quartet of tender veggies. An exciting recipe the whole family can agree on!

Ingredients:

For marinade

1/4 cup olive oil

1/4 cup soy sauce

1 1/2 tbsp fresh lemon juice

1 1/2 tbsp red wine vinegar

2 1/2 tbsp Worcestershire sauce

1 tbsp honey

2 tsp Dijon

1 tbsp minced garlic

1 tsp freshly ground black pepper

For kebabs

1 3/4 lbs sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces

8 oz button or cremini mushrooms, halved (unless small, keep whole)

3 bell peppers (one red, one green, one yellow) cut into 1 1/4-inch pieces

1 large red onion diced into chunks (about 1 1/4-inch)

1 tbsp olive oil, plus more for brushing grill grates

Salt and freshly ground black pepper

1/2 tsp garlic powder

10 wooden skewer sticks soaked in water for at least 30 minutes

Method:

For the marinade: In a mixing bowl whisk together all marinade ingredients.

For the kebabs: Place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and massage marinade over steak. Transfer to refrigerator and allow to marinate three-six hours.

Preheat a grill over medium-high heat to about 425 degrees (part way through preheating, clean grill grates if they aren’t already clean).

With veggies on cutting board, drizzle with oil and lightly toss to coat (I actually don’t toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about two-three slices, they don’t burn up).

Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs, layer steak and veggies onto kebabs in desired order, work to fit four steak pieces onto each kebab (I like to layer two onion slices together).

Brush grill grates lightly with oil. Place kebabs on grill and grill until centre of steak registers about 140-145 degrees for medium doneness, turning kebabs occasionally, about eight-nine minutes.

Serve warm.

Recipes from Butcher Block and cookingclassy.com.