Ep 12. The Secret to Pork Kebabs

The Secrets of a Restaurant Chef season 6 episode 12 is titled "The Secret to Pork Kebabs." In the episode, Chef Anne Burrell demonstrates how to prepare and cook pork kebabs that are juicy, flavorful, and beautifully charred.

Chef Burrell begins by showing viewers how to select the right cut of pork for kebabs and how to properly trim and cut it into bite-sized pieces. She also shares her marinade recipe, which includes a blend of spices, garlic, lemon juice, and olive oil. Chef Burrell explains the importance of marinating the pork for at least a few hours to allow the flavors to permeate the meat and tenderize it.

Once the pork is marinated, Chef Burrell shows viewers how to skewer the meat and vegetables and cook them on a hot grill. She shares tips for getting the perfect sear on the meat, as well as how to prevent vegetables from burning or falling off the skewers.

Throughout the episode, Chef Burrell provides helpful cooking tips and tricks, such as how to use tongs to turn kebabs instead of a spatula, how to keep meat and vegetables from sticking to the grill, and how to tell when pork is cooked through.

In addition to the pork kebabs, Chef Burrell also shares a recipe for a flavorful cucumber and tomato salad that pairs perfectly with the kebabs. She demonstrates how to chop and season the vegetables, as well as how to make a simple vinaigrette to dress the salad.

By the end of the episode, viewers will have all the tools they need to make delicious pork kebabs that are perfect for a summer barbecue or weeknight dinner. With Chef Burrell's guidance, viewers will learn how to balance flavors, create a tender and juicy texture, and achieve a beautiful sear on their kebabs.