Melanie

03/18/21

Lebanese Pork or Tofu Skewers with Garlic Sauce and Vermicelli Rice

I love cooking. It's my way of bringing happiness to the people I love and, at the same time, spending quality time with them.

I particularly like this recipe because it pleases everyone, even vegetarians (if you opt for the tofu variation) and fussy children! 😉

Here's how to do it:

Servings: 4
Preparation: 20 minutes
Cooking: 20 minutes
Rest: 60 minutes

Required tools:

• Reusable skewers
• Napoleon wok or saucepan with a lid

Ingredients :

For the skewers:

• 600 g pork fillet, cut into 16 to 20 large cubes or 1 block of plain tofu, cut into 16 large cubes
• 1 red onion, cut into 16 pieces
• 1 red pepper, seeded, cut into 16 pieces
• 1 green pepper, seeded, cut into 16 pieces

For the marinade:

• ⅛ cup olive oil
• ½ lemon (zest and juice)
• ¼ cup mayonnaise or plain yogurt
• 1 ½ tsp Kansas City BBQ Quebec Style Spice
• 1 tsp. Booster BBQ Québec flavor enhancer
• 1 small clove garlic, grated

For the vermicelli rice:

• 2 tbsp butter
• 2 tbsp olive oil
• ¾ cup small vermicelli
• 1 tbsp. Booster BBQ Québec flavor enhancer
• 1 cup basmati rice
• 1 cinnamon stick
• 2 ½ cups water

For the garlic sauce:

• 3 tbsp homemade or store-bought mayonnaise
• 1 small clove garlic, grated
• 2 tbsp lemon juice
• 1 ½ tsp. California BBQ Quebec Style Dry Marinade

Preparation :

1. In a bowl, mix all the ingredients for the marinade and add the cubes of meat or tofu. Place in the refrigerator and let marinate for at least 60 minutes.
2. Meanwhile, cut the vegetables for the skewers. Set aside.
3. Light the BBQ or stove to cook the rice. Over medium heat, melt the butter in the wok (or saucepan) and add the olive oil. (Be careful not to burn the butter. If this happens, it is best to remove it and repeat this step over a lower heat. Otherwise, the rice will taste bitter.)
4. Once done, add the vermicelli to the fat mixture in the wok and brown them. Then add the basmati rice and sprinkle the vermicelli and rice with Booster before mixing everything well. Add a cinnamon stick to the mixture and pour in the water. Cover for the rest of the cooking.
5. Bring the mixture to a boil, then reduce the heat to low or place the wok in an indirect cooking zone for about 12 minutes or until the water has completely evaporated.
6. While the rice is cooking, thread the vegetables and meat (or tofu) alternately onto the skewers. Sear everything on the hot BBQ grill on each side and finish cooking in the indirect zone.
7. While the skewers are cooking, mix the ingredients for the garlic mayonnaise in a bowl.
8. Once everything is ready, serve the skewers with the vermicelli rice and a nice colorful salad.
9. Dip food in garlic mayonnaise and enjoy every bite!

Bon appetit and good BBQ!

skewer