Southwest pork kabobs


 

Joan

TVWBB Hall of Fame
WEBER-It's been a long time since we made these. They did receive a "Very Good" rating.

Southwest Pork Kabobs (4 servings)

Marinade:
1/2 cup fresh orange juice
3 TB extra virgin olive oil
2 TB red wine vinegar
1 TB minced garlic
2 tsp. pure chile powder
1 1/2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon

2 lbs. boneless pork sirloin, cut into 1" cubes
1 pint (12 to 16) grape or cherry tomatoes
1 lime, cut into quarters
2 TB finely chopped fresh cilantro

1. To make the marinade: In a medium bowl, whisk the marinade ingredients.
2. Put the pork in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 hour.
3. Remove the pork from the bag and discard the marinade. Thread the pork and tomatoes onto skewers, alternating the ingredients. Grill over Direct High heat until the pork is barely pink in the center and the tomatoes are very soft, 6 to 8 minutes, turning once or twice. Top with a squeeze of lime juice and the cilantro. Serve warm.

Source: Weber's "Real Grilling"
 
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