Adapted from Bruce Aidells’ Complete Book of Pork: A Guide to Buying, Storing and Cooking the World’s Favorite Meat, by Bruce Aidells, to be published by HarperCollins Publishers in November 2004. Serve kabobs over couscous and with sugar snap peas. Find couscous in the supermarket near the dry pastas and rice.
- For marinade, place all ingredients ( 2 cloves crushed garlic, 1/2 cup cilantro, 2 Tbs fresh mint, 1/3 cup lemon juice, 1 Tbs and 1 tsp olive oil, 1 tsp salt, 1 tsp pepper, 1/2 tsp cayenne, 2 tsp paprika, 1 tsp cumin, 1 tsp turmeric, 1 tsp fennel seed, 1/8 tsp cinnamon), in blender and blend to form a thick paste. Remove marinade paste to medium bowl; add remaining 2 Tbs lemon juice to blender container, blend to remove any remaining paste, add to bowl and stir. Reserve 1/4 cup marinade for sauce and add pork cubes to bowl; stir to coat. Cover and refrigerate up to 24 hours.
- For couscous, place couscous in large bowl, stir in currants and 1/2 tsp salt. Pour boiling water over and cover with plastic wrap. Set aside while grilling kebabs.
- For kabobs, prepare medium-hot fire in grill. Thread pork onto skewers, alternating with apricots and pieces of onion. Grill kabobs, turning to brown evenly, for a total of about 8-12 minutes, until very nicely browned. Remove kabobs from grill, keep warm and prepare sauce: combine jam, chicken broth and reserved 1/4 cup marinade in small saucepan; bring to a boil and simmer for 5 minutes, stirring until syrupy.
- Spoon couscous onto serving platter, sprinkle with pine nuts. Arrange kabobs on top of couscous, spoon sauce over kabobs, garnish with cilantro and serve.
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|Calories860Calories from Fat310|
|% DAILY VALUE|
|Calories from Fat310|
|% 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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