
Southwest Pork Kabobs with Grape Tomatoes

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Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry. During the twentieth century, many of the best pit masters in the south [often freed slaves] moved north and west, bringing their talent and new recipes to the big cities across the land.
ingredients
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serves: 4
2 pounds boneless pork sirloin (cut into 1-inch cubes)
1 pint (12 to 16) grape or cherry tomatoes
1 lime, cut into quarters
2 tablespoons finely chopped fresh cilantro
MARINADE
1/2 cup fresh orange juice
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon minced garlic
2 teaspoons pure chile powder
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
Servings Per Recipe: 4
Amount per Serving
Calories: 469
- Total Fat: 25 g
- Saturated Fat: 6.4 g
- Trans Fat: 0 g
- Cholesterol: 145.3 mg
- Sodium: 736 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.4 g
- Sugars: 5 g
- Protein: 48.2 g
preparation

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