June 3, 2011

Indian Spiced Pork Skewers

by Our Best Bites
1 1/2-2lbs pork tenderloin or sirloin pork roast
2 red bell peppers
1 large onion
1 T pressed garlic (or minced)
1 T curry powder
1 1/2 t kosher salt (much less if you’re using table salt, but you shouldn’t be using table salt!)
1/2 T cumin
1/2 T coriander
1/8 t cayenne pepper
1/4 C fresh lemon juice
3 T extra virgin olive oil
1 T water
Cut your pork into 1 1/2″ chunks and place in a zip-lock bag. Prepare peppers and onions by chopping into squares as well and then store in the fridge.

Mix the garlic and salt in a small bowl with the cumin, curry, and coriander and cayenne.

Add fresh lemon juice (not bottled!) and olive oil and stir it all up.

Pour spice mixture in the zip-lock bag with the pork. Seal bag, give it a good smoosh, and then let it sit in the fridge for 3-4 hours (longer is just fine)
Before skewering make sure to soak bamboo skewers in water for 20-30 minutes. Thread on pork chunks and alternate with red pepper and onion.

Grill on a preheated med heat grill for about 10 minutes total. Rotate them often to avoid burning. If you’ve cut your pork chunks an inch or smaller, they’ll be done pretty fast. Don’t overcook!

I get about 12 skewers each time.

My notes--I added mushrooms to these and really liked it. I cooked these on the good old George Foreman for 8 minutes and they were perfect. We also made fruit kabobs to go with these and the kids loves all the food on sticks. I also served this with the Coconut Rice and it was very yummy. 

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