Historically speaking the kebab can be traced back further than the Egyptians. In ancient Persia the word kebab was more of a catch all word for a variety of meat dishes that ranged from food prepared on a skewer as we know it now, to meat that was served on a warm flat bread, to stewed meat dishes, and almost anything in between. Kebab was adopted later by the Middle East and Turkey, where it then traveled all around the globe, gaining a seat at each culture’s dinner table in some way, shape or form. In fact nearly every culture has a kebab of some kind;
Greeks have the Gyros – kebab referring to the meat being cooked upright on a spit
The French have Brochettes – French for skewers
Japan has Kushiyaki – which means grilled and skewered
The Orient has Satay – which is meat threaded on sticks and grilled…the list goes on, and on, and on!
In a medium bowl, whisk together ½ cup Napoleon® Fire Roasted Garlic Sauce, olive oil, balsamic vinegar, and Napoleon® Savory Chicken and Rib Spice. Set aside.
Cut zucchini, red onions and sweet peppers into approximately 1½”- 2” chunks and place into a large sealable container or bag. Add mushrooms, pour in marinade mixture, seal, and refrigerate, turning occasionally for 2 hours.
Meanwhile, cut pork tenderloin into large, 11/2 to 2” chunks and place into a large bowl. Add 1/4 cup Napoleon® Savory Chicken and Rib Spice, and 2 tbsp. olive oil to the bowl and mix well to coat pork completely. Skewer the seasoned pork, packing pieces together tightly, onto three of the skewers. Cover and set aside until needed.
Remove vegetables from marinade, reserving marinade, and thread onto three skewers, pressing the vegetables together firmly. Cover and set aside.
Preheat the grill to medium-high heat.
To make the basting sauce, in a medium pan over medium high, heat Napoleon® Fire Roasted Garlic Sauce, maple syrup, and Napoleon® Savory Chicken and Rib Spice until boiling. Remove from heat, add cold butter, and whisk until incorporated. Set aside and keep warm.
Place pork kebobs onto grill. Grill pork kebobs for 6-8 minutes, turning and brushing with basting sauce during final 2-3 minutes of cooking, until lightly charred and cooked throughout (internal temperature should be 165°F).
After the first 5 minutes of cooking the pork kebobs, then place vegetable kebobs onto grill. Grill vegetables for 4-6 minutes, turning and basting with reserved marinade every 1-2 minutes, or until lightly charred and tender. Move vegetable kebobs to top rack of grill to keep warm, turning occasionally while pork is cooking.
Remove skewers from grill, allow to cool slightly, and serve immediately with warmed pita bread and extra basting sauce on the side.