City Kabobs
City Kabobs Recipe: Delicious Pork Kabobs with Potatoes
Introduction
City Kabobs are a delicious and hearty dish that is perfect for a cozy night in. These kabobs are made with tender pork cubes that are coated in a flavorful flour mixture and simmered in a savory onion soup broth. The end result is a dish that is rich in flavor and sure to satisfy your taste buds.
History
City Kabobs have been a popular dish in many households for years. This recipe has its roots in traditional American cuisine, with a focus on simple and comforting flavors. The combination of pork, flour, and onion soup mix creates a dish that is both hearty and delicious.
Ingredients
- 2 lb (907 g) boneless pork, cut into cubes
- 0.5 cup flour
- 0.5 tsp garlic salt
- 0.25 tsp pepper
- 0.25 cup butter
- 3 tbsp vegetable oil
- 1 envelope onion soup mix
- 1 can chicken broth
- 1 cup water
- Hot mashed potatoes
How to prepare
- Thread the pork onto small wooden skewers.
- Combine flour, garlic salt, and pepper on a plate.
- Roll the kabobs in the flour mixture until coated.
- In a large skillet, heat butter and oil over medium heat. Brown the kabobs, turning frequently; drain.
- Sprinkle with soup mix.
- Add broth and water. Reduce the heat. Cover and simmer for 1 hour.
- Remove the kabobs and keep them warm. If desired, thicken the pan juice and serve it over mashed potatoes with the kabobs.
Variations
- You can use chicken or beef cubes instead of pork for a different flavor.
- Add your favorite herbs and spices to the flour mixture for a unique twist.
Cooking Tips & Tricks
Make sure to brown the kabobs well before simmering them in the broth. This will help to seal in the flavor and ensure that the pork stays tender.
- If you prefer a thicker sauce, you can add a cornstarch slurry to the pan juices before serving.
- Serve the kabobs over hot mashed potatoes for a complete and satisfying meal.
Serving Suggestions
City Kabobs are best served over hot mashed potatoes, with a side of steamed vegetables.
Cooking Techniques
Browning the kabobs before simmering them in the broth helps to seal in the flavor and create a delicious crust on the pork.
- Simmering the kabobs in the onion soup broth infuses them with a rich and savory flavor.
Ingredient Substitutions
You can use olive oil instead of vegetable oil for a healthier option.
- Use gluten-free flour if you have a gluten intolerance.
Make Ahead Tips
You can prepare the kabobs ahead of time and refrigerate them until ready to cook.
- The pan juices can also be made ahead of time and reheated before serving.
Presentation Ideas
Serve the kabobs on a platter with a sprinkle of fresh herbs for a beautiful presentation. - Garnish with a drizzle of olive oil or a dollop of sour cream for added flavor.
Pairing Recommendations
City Kabobs pair well with a crisp green salad and a glass of red wine.
- Serve with a side of crusty bread for a complete and satisfying meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
City Kabobs contain 280 calories per serving.
Carbohydrates
City Kabobs are a relatively low-carb dish, with only 0.5 grams of carbohydrates per serving.
Fats
City Kabobs are moderate in fat, with 12 grams of fat per serving.
Proteins
City Kabobs are a good source of protein, with 24 grams of protein per serving.
Vitamins and minerals
City Kabobs are rich in iron and zinc, thanks to the pork. They also contain vitamin C from the onion soup mix.
Alergens
City Kabobs contain wheat and soy allergens.
Summary
City Kabobs are a well-rounded dish that is rich in protein and low in carbohydrates. They are a satisfying and delicious meal option for any occasion.
Summary
City Kabobs are a delicious and comforting dish that is perfect for a cozy night in. With tender pork cubes simmered in a savory onion soup broth, this dish is sure to become a family favorite. Enjoy with hot mashed potatoes and steamed vegetables for a complete and satisfying meal.
How did I get this recipe?
The first time I saw this recipe, I knew it was something I had to try. It was a warm summer day and I was at a potluck in the city, surrounded by friends and family. As I made my way through the spread of delicious dishes, my eyes landed on a plate of beautifully grilled kabobs. The vibrant colors of the vegetables and the perfectly charred pieces of meat made my mouth water.
I inquired about the recipe and was delighted to learn that it was a family secret passed down from generation to generation. I knew right then and there that I had to get my hands on it. I approached the woman who had brought the kabobs and begged her to share the recipe with me. She chuckled and agreed, on the condition that I promised to keep it a secret as well.
I eagerly jotted down the ingredients and instructions, my hand shaking with excitement. As soon as I got home, I set to work gathering all the necessary ingredients. I marinated the meat, chopped the vegetables, and skewered everything onto wooden sticks. The smell of the marinade filled my kitchen, making my stomach growl in anticipation.
I fired up the grill and carefully placed the kabobs on the hot grates. The sizzle of the meat as it cooked was music to my ears. I flipped the kabobs every few minutes, ensuring that they cooked evenly on all sides. The colors of the vegetables deepened and the meat charred beautifully under the flames.
Finally, the kabobs were done. I plated them up and took a bite, savoring the explosion of flavors in my mouth. The meat was tender and juicy, the vegetables were perfectly cooked, and the marinade added a delicious tangy kick. I knew right then and there that this recipe would become a staple in my cooking repertoire.
Over the years, I made the City Kabobs countless times for family gatherings, parties, and even just for myself. Each time, they were met with rave reviews and requests for the recipe. I always obliged, passing on the secret to others who appreciated good food.
As I continued to make the City Kabobs, I experimented with different variations and tweaks to the recipe. I added new spices to the marinade, tried different combinations of vegetables, and even swapped out the meat for tofu on occasion. Each time, the kabobs turned out delicious, but nothing could quite compare to the original recipe that had captured my heart all those years ago.
Now, as I sit in my kitchen, surrounded by the comforting smells of cooking, I can't help but smile as I think back to that fateful day at the potluck. The City Kabobs have become a symbol of my love for cooking, my passion for trying new things, and my devotion to preserving family traditions.
So, if you ever find yourself in need of a delicious and crowd-pleasing dish, look no further than my City Kabobs. Just promise me one thing – keep the recipe a secret and pass it on to those who will appreciate it as much as I do. Happy grilling!