Mediterranean Grain Bowl with Pork Skewers Recipe | Yummly
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Mediterranean Grain Bowl with Pork Skewers

PORK
17Ingredients
4Hours
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Ingredients

US|METRIC
6 SERVINGS
  • 12 ounces pork loin roast (trimmed of fat)
  • 4 tablespoons olive oil (divided)
  • 2 teaspoons minced garlic
  • 1 teaspoon lemon zest
  • 1 teaspoon ground cumin
  • 1 1/4 teaspoons salt (divided)
  • 3/4 teaspoon black pepper (divided)
  • 1 sweet onion (chopped)
  • 3 cups chicken stock (  , no-salt-added)
  • 3/4 cup sorghum (whole-grain, rinsed and drained)
  • 1 cup garbanzo beans (canned, also known as chickpeas, rinsed, drained and dried with paper towels)
  • 1 1/2 cups cherry tomatoes (halved )
  • 1 cup arugula
  • 1 cup cucumber (chopped)
  • 2/3 cup crumbled feta cheese
  • 1/2 cup kalamata olives
  • hummus (see Red Lentil Hummus recipe below, or store-bought )
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    Directions

    1. Cut pork loin into 1-inch cubes. Place in a resealable plastic bag set in a shallow dish. In a small bowl combine 3 tablespoons olive oil, garlic, lemon zest, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour half of the olive oil mixture over meat (reserve remaining half). Seal bag; turn to coat meat. Marinate in the refrigerator for 2 hours, turning bag occasionally.
    2. Meanwhile, in a medium saucepan heat 1 tablespoon oil over medium-high heat. Add onion and cook and stir 6 to 8 minutes or until tender. Add stock and bring to a boil. Add sorghum. Reduce heat and simmer, covered, 45 to 60 minutes or until the sorghum is tender, stirring occasionally.
    3. Preheat oven to 400°F. Arrange chickpeas on a foil-lined 15x10x1-inch baking pan. Drizzle with reserved olive oil mixture; toss to coat. Roast in preheated oven 20 to 30 minutes or until chickpeas are toasted and crispy, stirring occasionally. Remove from oven and set oven temperature to 500°F.
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