• Spicy Grilled Pork and Grape Kebabs

    Ingredients

    Yield: 8 portions, 2 kebabs/skewers per portion

    • Ingredients
      Amount
    • Olive oil
      ¼ cup
    • Lemon juice
      2 Tbsp.
    • Garlic, minced
      2 Tbsp.
    • Italian parsley, minced
      2 Tbsp.
    • Fresh ginger, minced
      1 tsp.
    • Coriander seeds, ground
      1 tsp.
    • Black peppercorns, ground
      ½ tsp.
    • Turmeric
      ¼ tsp.
    • Smoked paprika
      1 tsp.
    • Cayenne pepper
      ¼ tsp.
    • Oregano, minced
      1 Tbsp.
    • Bay leaves, torn
      2 ea.
    • Saffron a pinch

    • Ingredients
      Amount
    • Pork shoulder, cut in ½" cubes
      2 lb.
    • Red grapes
      1 lb.
    • Kosher salt
      1 tsp.

    Spinach and Grilled Red Onion Salad with Cumin Vinaigrette

    Yield: 8 portions

    • Ingredients
      Amount
    • Vinaigrette
    • Lime juice
      ¼ cup
    • Dijon mustard
      1 tsp.
    • Cumin, toasted
      1 tsp.
    • Black pepper, freshly ground
      ¼ tsp.
    • Kosher salt
      ½ tsp.
    • Olive oil
      ½ cup

    Salad

    • Ingredients
      Amount
    • Red onion
      1 ea.
    • Extra virgin olive oil
      as needed
    • Balsamic vinegar
      as needed
    • Salt and black pepper, freshly ground
      to taste
    • Baby spinach
      ½ lb.
    • Fennel bulb, thinly shaved
      1 cup
    • Pomegranate seeds
      ½ cup
    • Green grapes, halved
      1 cup

    Method

    1. For the marinade: Place all the ingredients for the marinade in a large bowl and toss to combine.
    2. Add the pork and coat thoroughly; marinate for 2 hours.
    3. Soak 6-inch bamboo skewers in water for half an hour. Skewer the pork alternately with the grapes. Season with kosher salt.
    4. Grill the pork kebabs over a hot grill until the meat is cooked to the appropriate level of doneness and the grapes are hot and beginning to caramelize. Serve 2 skewers per entrée immediately.

    Spinach and Grilled Red Onion Salad with Cumin Vinaigrette

    1. For the vinaigrette: Combine the lime juice, Dijon mustard, cumin, pepper and salt in a medium-size bowl and whisk to combine. Slowly drizzle in the olive oil while whisking to create an emulsified dressing. Season to taste.
    2. For the salad: Clean the spinach and pick off any of the large stems; set aside in a large bowl. Peel and slice the red onion into ¼-inch rings; toss with olive oil, balsamic vinegar, salt and pepper, and grill over medium heat until soft and caramelized on both sides. Set aside to cool.
    3. To finish the salad: In a large bowl, add the grilled onions with ¼ cup of the dressing and add the spinach, fennel, pomegranate seeds and green grapes, and toss to combine. Drizzle with more dressing if needed and toss again. Serve immediately.
     Calories 205 Protein 25 g Total Fat 7 g Sodium 315 mg 13% DVSaturated Fat 1 g Potassium 530 mg 15% DVTrans Fat 0 g Iron 1.2 mg 7% DVCholesterol 75 mg Calcium 22 mg 3% DVCarbohydrate 11 g Vitamin A 90 IU 2% DVDietary Fiber 0.5 g Vitamin C 7 mg 12% DVCalories 205 Protein 25 g Total Fat 7 g Sodium 315 mg 13% DVSaturated Fat 1 g Potassium 530 mg 15% DVTrans Fat 0 g Iron 1.2 mg 7% DVCholesterol 75 mg Calcium 22 mg 3% DVCarbohydrate 11 g Vitamin A 90 IU 2% DVDietary Fiber 0.5 g Vitamin C 7 mg 12% DV
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