Sara Moulton's Memorial Day Kebabs

What would Memorial Day be without firing up the grill and cooking piles of marinated meat? Chef Sara Moulton joined "Good Morning America" with creative recipes for your holiday celebrations -- one for grilled pork kebabs with ginger molasses barbecue sauce, and another for beef kebabs with onion and zucchini. She also whipped up a tasty B.L.T. salad as a side dish.

You can find all three recipes below. To print the recipes, scroll to the bottom of the page and click the "Print This Article" icon.

Grilled Pork Kebabs with Ginger Molasses Barbecue Sauce

Active time: 45 minutes

Start to finish: 1¼ hours (includes soaking skewers and preparing charcoal grill)


For barbecue sauce:

6 tablespoons cider vinegar

2 tablespoons sugar

2 tablespoons ketchup

1 ½ tablespoons molasses (regular or robust, not blackstrap)

1 tablespoon minced garlic

1 tablespoon minced fresh serrano or other small, hot, green chile (1 or 2), including seeds

½ tablespoon minced peeled fresh ginger

½ teaspoon salt

For pork:

1 one-pound pork tenderloin, trimmed

1/4 teaspoon salt

Special equipment:

About 30 (8-inch) wooden skewers, soaked in water for 30 minutes


To make barbecue sauce:

Stir together all sauce ingredients in a 1- to 1½-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about ½ cup, about three minutes. Transfer sauce to a medium bowl and cool to room temperature.

To prepare and grill pork kebabs:

Put tenderloin on a cutting board. Starting about five inches from narrow end of tenderloin and holding a large sharp knife at a 30-degree angle to cutting board, cut a thin slice (1/8- to 1/4-inch thick) from tenderloin, slicing diagonally toward narrow end and cutting through to cutting board.

Continue to cut thin slices from tenderloin following same diagonal, starting each consecutive slice closer to wide end. (You will have about 12 slices. Cut any slices more than two inches wide in half lengthwise.)

Thread two skewers, one at a time and ½ to 1 inch apart, lengthwise through each slice of pork and transfer to a tray lined with plastic wrap.

If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand five inches above rack for one to two seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.

Sprinkle pork slices with salt and brush both sides with barbecue sauce, then grill on oiled grill rack, uncovered, turning over once, until just cooked through, two to three minutes total. Discard any leftover sauce.

Cooks' notes:

Barbecue sauce can be made six hours ahead and chilled, covered.

Kebabs can be prepared six hours before grilling (without salt or sauce) and chilled, covered with plastic wrap.

If you aren't able to grill outdoors, cook kebabs in a hot, oiled, well-seasoned, ridged grill pan over moderately high heat.

Makes four servings. Each serving contains about 241 calories and 8 grams fat.

From Gourmet magazine, Aug. 2003. © CondéNet, Inc. All rights reserved.

Marinated Beef Kebabs with Grilled Onion and Zucchini

Active time: 35 minutes

Start to finish: 1½ hours


1¾ lbs. beef tenderloin roast, trimmed

2 tablespoons soy sauce

2 tablespoons fresh lime juice

2 teaspoons kosher salt

1 teaspoon ground cumin

6 (1/4-inch-thick) rounds of red onion (cut from 1 large)

2 teaspoons olive oil

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