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
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.
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