Grilled Indian Pork Kabobs with Sweet Onions and Red Bell Peppers
Courtesy of National Pork Board
Servings: 10
Prep Time: 15 Min.
Cook Time: 15 Min.
Marinate: 2 Hrs.
Prep Time: 15 Min.
Cook Time: 15 Min.
Marinate: 2 Hrs.
What you need:
* 1 bone-in sirloin pork roast, about 4 lb., boned, cut into 1 1/2-in. cubes
* 2 large sweet onions, such as Walla Walla or Vidalia, cut into 1-in. chunks
* 2 large red bell peppers, seeded, deribbed, and cut into 1-in. squares
* 12 (12-in.) skewers, soaked in water for at least 30 min.
*vegetable oil cooking spray
INDIAN SPICE PASTE:
* 4 large cloves garlic
* 2 Tbsp. curry powder
* 1 Tbsp. ground cumin
* 1/4 tsp. cayenne
* 1 Tbsp. kosher salt
* 1 Tbsp. ground coriander
* 1/2 c. fresh lemon juice
* 2 Tbsp. olive oil
* 2 Tbsp. water
* 2 large sweet onions, such as Walla Walla or Vidalia, cut into 1-in. chunks
* 2 large red bell peppers, seeded, deribbed, and cut into 1-in. squares
* 12 (12-in.) skewers, soaked in water for at least 30 min.
*vegetable oil cooking spray
INDIAN SPICE PASTE:
* 4 large cloves garlic
* 2 Tbsp. curry powder
* 1 Tbsp. ground cumin
* 1/4 tsp. cayenne
* 1 Tbsp. kosher salt
* 1 Tbsp. ground coriander
* 1/2 c. fresh lemon juice
* 2 Tbsp. olive oil
* 2 Tbsp. water
What to do:
1.For Indian Spice Paste: Place garlic in food processor and process until minced. Add spices, lemon juice, oil, and water. Process until thoroughly combined.
2. Place pork in large self-sealing plastic bag. Pour paste over pork and mix pork with paste until pork is evenly coated. Seal bag and refrigerate for 2-4 hrs.
3. Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Thread pork onto skewers, alternating with pieces of red pepper and onion.
4. Spray grill grate with vegetable oil spray. Grill kabobs directly over medium-hot fire, turning to brown evenly on all sides, for total of 10-12 min. Transfer to warm platter or individual dinner plates and serve.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Place pork in large self-sealing plastic bag. Pour paste over pork and mix pork with paste until pork is evenly coated. Seal bag and refrigerate for 2-4 hrs.
3. Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Thread pork onto skewers, alternating with pieces of red pepper and onion.
4. Spray grill grate with vegetable oil spray. Grill kabobs directly over medium-hot fire, turning to brown evenly on all sides, for total of 10-12 min. Transfer to warm platter or individual dinner plates and serve.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutritional information:
Calories: 225; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 80mg; Total Carbs: 8g; Fiber: 2g; Protein: 27g; Sodium: 420mg;