Grilled Indian Pork Kabobs with Sweet Onions and Red Bell PeppersPORK
These delicious, colorful kabobs are terrific served with rice pilaf or flavorful couscous and a medley of grilled vegetables. The Indian spice rub can be made several days in advance. Place in a covered jar and refrigerate until ready to use.
- 4 lb. pork sirloin roast (cut into 1 1/2-inch cubes)
- 2 red bell pepper (large, seeded and cut into 1-inch squares)
- 2 sweet onion (large, such as Walla Walla or Vidalia, cut into 1-inch chunks)
- nonstick spray
- 4 cloves garlic
- 2 Tbsp. curry powder
- 1 Tbsp. kosher salt
- 1 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- 1/4 tsp. cayenne
- 1/2 cup fresh lemon juice
- 2 Tbsp. olive oil
- 2 Tbsp. water
- To make Indian spice paste, place garlic in food processor and process until minced. Add spices (curry powder, kosher salt, cumin, coriander, cayenne), lemon juice, oil, and water. Process until thoroughly combined.
- 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 to 4 hours.
- 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. 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 to 12 minutes. Transfer to warm platter or individual dinner plates and serve.
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|Calories380Calories from Fat120|
|% DAILY VALUE|
|Calories from Fat120|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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