Spicy Grilled Pork and Grape Kebabs
8
Portions, 2 kebabs/skewers per portionThese grilled spiced pork kebabs are flavored with a North African marinade. Two pounds of pork can make kebabs for eight if you add grapes to the skewers and pair the kebabs with a spinach salad. The grapes add juiciness so there’s no need for a sauce. And the grilled kebabs suit the “street cart” way of dining that consumers are embracing today.
Ingredients
Olive oil
2 Tbsp Lemon juice
2 Tbsp Garlic, minced
2 Tbsp Italian parsley, minced
1 tsp Fresh ginger, minced
1 tsp Coriander seeds, ground
Black peppercorns, ground
Turmeric
1 tsp Smoked paprika
Cayenne pepper
1 Tbsp Oregano, minced
2 Bay leaves, torn
Saffron a pinch
Ingredients2 lb Pork shoulder, cut in ½” cubes
2 lb Red grapes
1 tsp Kosher salt
SPINACH AND GRILLED RED ONION SALAD WITH CUMIN VINAIGRETTE- Yield: 8 portions
Vinaigrette
Lime juice
1 tsp Dijon mustard
1 tsp Cumin, toasted
Black pepper, freshly ground
Kosher salt
Olive oil
SALAD1 Red onion
Extra virgin olive oil
Balsamic vinegar
Salt and black pepper, freshly ground
Baby spinach
1 cup Fennel bulb, thinly shaved
Pomegranate seeds
1 cup Green grapes, halved
Directions
- For the marinade: Place all the ingredients for the marinade in a large bowl and toss to combine.
- Add the pork and coat thoroughly; marinate for 2 hours.
- Soak 6-inch bamboo skewers in water for half an hour. Skewer the pork alternately with the grapes. Season with kosher salt.
- 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
- 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.
- 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.
- 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.
- NUTRITIONAL FACTS
- Calories 205 Protein 25 g
- Total Fat 7 g Sodium 315 mg 13% DV
- Saturated Fat 1 g Potassium 530 mg 15% DV
- Trans Fat 0 g Iron 1.2 mg 7% DV
- Cholesterol 75 mg Calcium 22 mg 3% DV
- Carbohydrate 11 g Vitamin A 90 IU 2% DV
- Dietary Fiber 0.5 g Vitamin C 7 mg 12% DVCalories 205 Protein 25 g
- Total Fat 7 g Sodium 315 mg 13% DV
- Saturated Fat 1 g Potassium 530 mg 15% DV
- Trans Fat 0 g Iron 1.2 mg 7% DV
- Cholesterol 75 mg Calcium 22 mg 3% DV
- Carbohydrate 11 g Vitamin A 90 IU 2% DV
- Dietary Fiber 0.5 g Vitamin C 7 mg 12% DV
