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Outpost Natural Foods exists so that our owners have a healthy, diverse, and sustainable community. We will accomplish this while maintaining the long-term strength of the cooperative.
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8:00 am - 10:00 am UEC at the Milwaukee Rowing Club Boathouse
2 tablespoons onions, chopped
4 large garlic cloves, chopped
1 tablespoon smoked paprika
1/2 teaspoon hot paprika or 1/4 teaspoon cayenne pepper
1/2 teaspoon coarse salt
1 teaspoon dried oregano
1 teaspoon black peppercorns
2 teaspoons dried thyme
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 tablespoons white wine vinegar
2 tablespoons dry white wine
3 tablespoons olive oil
1 1/2 pounds pork shoulder or boneless, skinless chicken, cubed
1. Place all marinade ingredients into food processor and process to a paste.
2. Place the meat in a bowl or large zip seal bag. Add marinade and mix well, making sure all cubes of meat are covered.
3. Cover the bowl or zip up the bag and refrigerate the meat for at least 4 hours.
4. Load cubed, marinated meat onto skewers and allow to come to room temperature. Brush kebabs with oil before grilling. Note: if using wooden skewers, soak skewers in water beforehand to ensure they won’t char on the grill.
Central Offices — 205 W. Highland Ave. STE 501, Milwaukee, WI 53203 — Phone (414) 431-3377 — Fax (414) 431-4522
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