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Tuesday, 19 June 2012

Shaslicks


One of my all time favorite barbecue food on a stick. We call them Shaslicks, but I have heard they are called Kabob's in other places.

Servings: 4

1
lb
Pork (450 gram)
3.5
oz
bacon (100 gram)
1.5
oz
Green bell pepper (45 gram)
1.5
oz
Red bell pepper (45 gram)
1.5
oz
Onion (45 gram)
1
tsp
paprika
¼
tsp
salt
tsp
pepper
1
tbsp
olive oil
1
tbsp
Lea & Perrins Worchestershire sauce

1
 Cut the pork into 40 more or less equal dices. You need 5 dices per Shaslick.
2  
 Mix the olive oil with the paprika, salt, pepper and Worcestershire sauce and stir in the meat. Let it absorb the flavors for at least 30 minutes. Several hours would be best if you have the time.
3
 While you are waiting, cut the peppers and onion in 8 pieces. and fold the slices of bacon in the same size.
4
 Thread onto 8 skewers alternating between meat and veggie's
5
 Grill on the barbeque, tabletop grill or use a grillpan.

Nutrition Facts
Nutrition (per serving): 188 calories, 139 calories from fat, 15,5g total fat, 32,2mg cholesterol, 406,7mg sodium, 246,2mg potassium, 3,5g carbohydrates, <1g fiber, 1,6g sugar, 8,5g protein, 2,7g net carbohydrates.

Recipe Type: Barbecue, Main Dish, Meat

Source
Author: Saskia van der Zanden
Web Page: Sizzling-lowcarb.blogspot.nl

1 comment: