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Pork Kebabs with Orange and Thyme

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We like to use pork in these kebabs, but lamb or chicken would also benefit from this marinade.

Source: Martha Stewart Living, June 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

If you use wooden skewers, soak them in water for 30 minutes before grilling.

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Reviews

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How would you rate this recipe?
11
  • Cookingcutie11
    19 MAR, 2010
    This was very good because the orange flavor came through in the meat, but the pork came out dry because I had to cook the meat under a broiler. Next time, I would try baking the pork instead or just not broiling the meat until it gets so crisp.
    Reply
  • monica86
    14 AUG, 2009
    This is a fantastic recipe! I have made it over and over again. I have even passed it on to family and friends!
    Reply
  • mm104
    16 AUG, 2008
    This is a great recipe! Easy and delicious. Also works well with chicken.
    Reply

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