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Refined Chef Originals Recipes

Leek Wrapped Pork Kebabs
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I put together these simple pork kebabs using just pork, leeks, cipollini onions and grape tomatoes. The subtle onion flavor in the leeks is a perfect complement to the pork.  Serve this dish with a side of rice and salad.  Enjoy!
1 lb boneless pork chops – cubed
8 cipollini onions
10 grape tomatoes
1 leek
Salt and pepper

Serving size: 4
Prep time: 15 minutes
Cook time: 10 minutes

Chop top ½ inch off the leek.  Carefully separate all layers of the leek.  You might have to cut the leek lengthwise at the stalk to fully separate.  Wash leaves. 

In a pot of boiling water, add separated leeks and blanch for approximately 5 minutes until softened.  Drain and run under cold water to stop the cooking process.  Set aside. 

Take boneless pork chops and cut into evenly sized cubes; about 1 inch.  Place in a bowl and add a little salt and pepper to taste.  Take individual leeks and wrap each pork cube.  If the leaves are wide you can cut in half lengthwise.  Use the full leek (you will make a few wraps.)

Cipollini onions:
Carefully remove the outer paper layer of each onion.  This might take a few minutes.
On a skewer alternate between pork, onion and grape tomatoes. 
On a grill (or grill pan or George Foreman Grill if inside) added the kebabs and cook for approximately 10 minutes, rotating every couple of minutes.  You can use a meat thermometor to find the doneness temperature for pork (juices should run clear.)
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