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Volume 111

Dinner This Week: Spanish Pork Kebabs

By Keith Dresser Published

This week’s menus include Spanish Grilled Pork Kebabs, Greek-Style Shrimp with Tomatoes and Feta, and Stuffed Bell Peppers for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Spanish Grilled Pork Kebabs and Couscous

For Pinchos Morunos (Spanish Grilled Pork Kebabs), we prefer to use boneless country-style pork ribs, but pork loin can be used in a pinch. If using pork loin, cook the kebabs to 140 degrees to prevent the meat from drying out. Couscous with Dried Cherries and Pecans relies on the pilaf method to produce a light, fluffy texture. Dried cranberries can be used in place of the cherries and other nuts, such as almonds or walnuts, can be swapped for the pecans.

Printable Shopping Lists: Spanish Grilled Pork Kebabs and Couscous

Equipment Review Skewers

We got grilling with six different sets to find the best of the bunch.

Dinner 2: Greek-Style Shrimp and Sautéed Garlic-Lemon Spinach

Greek-Style Shrimp with Tomatoes and Feta starts by seasoning large shrimp with garlic, lemon zest, ouzo, and salt. Next, we create a sauce by sautéing onion, garlic, and bell peppers and rounding out the aromatics with dry white wine and more ouzo. Gently simmering the shrimp and sauce together allows for an exchange of flavors. Finally, we call for sprinkling a generous amount of feta on top: Some will melt into the sauce and the rest will remain as a flavorful presence. For our Sautéed Garlic-Lemon Spinach, we prefer the sweet flavor and hearty texture of flat-leaf spinach. After the spinach is cooked, we use tongs to squeeze it in a colander over the sink to get rid of its excess moisture. Once it is dry, we season it with a squeeze of lemon juice and some grated lemon zest, as well as a pinch of red pepper flakes for gentle heat.

Printable Shopping ListsGreek-Style Shrimp with Tomatoes and Feta and Sautéed Garlic-Lemon Spinach

Equipment Review Traditional Skillets

A 12-inch skillet should last a lifetime and cook almost anything. But does quality construction have to cost top dollar?

Dinner 3: Stuffed Bell Peppers and Greek Salad

For Classic Stuffed Bell Peppers that are soft and tender yet firm enough to stuff, we blanch the peppers for three minutes before stuffing them. For the filling, we augment the classic combination of rice and ground beef with sautéed onions, garlic, and plenty of melty cheese. Our Greek Salad features crisp ingredients and bold flavors, including briny olives and tangy feta, all highlighted with a bright-tasting dressing.  For balance, we use a combination of lemon juice and red wine vinegar and add olive oil, fresh oregano, and a small amount of garlic.

Printable Shopping ListsClassic Stuffed Bell Peppers and Greek Salad


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.