Cooking with Oonagh - Free Recipe


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Caribbean Kebabs


¼ - 1/3 lb boneless, tender pork per person cut into 2" cubes
Sufficient sweet potatoes, peeled and cut into 3" cubes - about 1/3 -1/2 potato per person
1 c apple juice for about 2 lb of meat.
2 cloves fresh garlic, peeled and crushed
2 tbsp oil
1 tbsp chopped fresh sage, or basil, oregano. If you don't like herbs, leave them out, or be brave and just use a little on a few pieces.
Pepper. Don't add salt to the marinade, only add as the meat goes on the grill.


1. Mix together apple juice, fresh garlic, oil and herbs, and pour over pork cubes and leave to marinate for at least 2 hours, or overnight.

2. Wash the sweet potatoes and cut them into 3" cubes. Cook them in boiling water until tender on the outside, (about 5 minutes), drain

3. Skewer the meat and potatoes alternately and brush with marinade.

4. Cook on grill for about 25 minutes, basting with marinade occasionally. Discard marinade, do not serve raw marinade with cooked meat.


Of course, for a large group it is easiest to put the meat and potatoes on skewers, remembering to soak wooden skewers first. However, for just the family, I prefer to use thin or thick cut pork sirloin steaks that you leave whole. Cut the potatoes into wedges and once partly cooked and cool, add to the marinade and leave them together, until you are read to grill. It is then far easier to turn complete steaks and wedges of potatoes than fighting skewers, particularly if you have round skewers instead of square metal.

Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers a Personal Chef service, teaches a variety of classes in International Cooking, and makes regular appearances on WMUR ABC Channel 9's Cooks' Corner. You can contact Oonagh at 603-424-6412.

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Last modified: March 12, 2000
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