Grilled Moroccan Pork Tenderloin Kabobs
Grilled Moroccan Pork Tenderloin Kabobs
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
8 cloves garlic, minced (4 teaspoons minced)
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed
1 1/2 teaspoons coriander seeds, ground, or1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon grated fresh ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper or crushed red pepper
1/4 teaspoon ground turmeric
1 1-pound pork tenderloin, cut into 1-inch cubes
2 cups Delano Farms* red, black or green seedless grapes (or some of each)
For marinade, in a large bowl stir together parsley, lemon juice, oil, garlic, oregano, coriander seeds, paprika, ginger, black pepper, kosher salt, cayenne pepper and turmeric until combined. Add pork cubes and grapes. Stir gently until pork and grapes are coated. Cover and marinate in the refrigerator for 1-2 hours.
On eight 12-inch skewers, alternately thread pork and grapes, leaving a 1/4-inch space between pieces. For a charcoal grill, place kabobs on the rack of an uncovered grill directly over medium coals. Grill for10-12 minutes or until pork is just slightly pink in center, turning occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Makes 4 servings.
Tips: If using wooden skewers, soak in enough water to cover for at least 1 hour before using. Also, you may substitute 1 pound skinless, boneless chicken breast halves for the pork. And try a variety of grapes for a colorfirl kabob.
*Brands may vary by region: substitute a similar product
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
8 cloves garlic, minced (4 teaspoons minced)
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed
1 1/2 teaspoons coriander seeds, ground, or1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon grated fresh ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper or crushed red pepper
1/4 teaspoon ground turmeric
1 1-pound pork tenderloin, cut into 1-inch cubes
2 cups Delano Farms* red, black or green seedless grapes (or some of each)
For marinade, in a large bowl stir together parsley, lemon juice, oil, garlic, oregano, coriander seeds, paprika, ginger, black pepper, kosher salt, cayenne pepper and turmeric until combined. Add pork cubes and grapes. Stir gently until pork and grapes are coated. Cover and marinate in the refrigerator for 1-2 hours.
On eight 12-inch skewers, alternately thread pork and grapes, leaving a 1/4-inch space between pieces. For a charcoal grill, place kabobs on the rack of an uncovered grill directly over medium coals. Grill for10-12 minutes or until pork is just slightly pink in center, turning occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Makes 4 servings.
Tips: If using wooden skewers, soak in enough water to cover for at least 1 hour before using. Also, you may substitute 1 pound skinless, boneless chicken breast halves for the pork. And try a variety of grapes for a colorfirl kabob.
*Brands may vary by region: substitute a similar product
Grilled Moroccan Pork Tenderloin Kabobs
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
