Tuesday, June 2, 2009

Southwest Pork Kabobs: a new summertime favorite

Recently, I was perusing my copy of Weber's Real Grilling and came across a recipe for Southwest Pork Kabobs with GrapeTomatoes. A quick read of the ingredients put this on my must-try list. So, last night, we tried! And they were delish! Garnished with fresh chopped cilantro and a lime wedge, they also make a pretty presentation. Make the marinade in the morning and then dinner's almost ready when you get home!

Find my adaptation of the recipe below the picture! You can leave out the Pimenton. The original doesn't call for it but I love the smoky flavor and the heat!


Southwest Pork Kabobs with Grape Tomatoes

Marinade:

  • Juice of one orange (about 1/2 cup)
  • 3 Tbsp. Extra Virgin Olive Oil
  • 2 Tbsp. Red Wine Vinegar
  • 1 Tbsp. minced garlic
  • 2 tsp. Ancho Chile powder
  • 1 1/2 tsp. Hot Pimenton (smoked paprika) - optional or use sweet smoked paprika if you don't like spicy!
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. Kosher salt
  • 1/2 tsp. fresh ground black pepper
  • 1/4 tsp. ground cinnamon
  • 2 lbs. Pork loin, trimmed and cut into 1 inch cubes
  • 1 pint grape tomatoes
  • Lime wedges
  • Chopped cilantro

Combine all of the marinade ingredients in a non-reactive dish or resealable bag. Add the pork and toss to coat thoroughly. Stick it in the fridge for at least an hour (I made it in the morning and let it marinate while at work).

Just before cooking, preheat grill on high. Thread pork and tomatoes onto skewers, alternating them. Discard excess marinade.

Grill on high direct heat for 6-8 minutes, turning frequently. On our BBQ, these took 8 minutes. They char beautifully but don't get dry. Serve with lime wedges and sprinkle with cilantro.



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