Grilled Indian Pork Kabobs with Sweet Onions and Red Bell Peppers

Grilled Indian Pork Kabobs with Sweet Onions and Red Bell Peppers

20
National Pork Board 0

"An Indian spice paste with curry, cumin, coriander and cayenne marinates these succulent pork cubes; then they're grilled on skewers with sweet onions and red bell peppers."

Ingredients {{adjustedServings}} servings 69 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. To make Indian spice paste, place garlic in food processor and process until minced. Add spices, lemon juice, oil, and water. Process until thoroughly combined.
  2. Place pork in large self-sealing plastic bag. Pour paste over pork and mix pork with paste until pork is evenly coated. Seal bag and refrigerate for 2 to 4 hours.
  3. Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Thread pork onto skewers, alternating with pieces of red pepper and onion.
  4. Spray grill grate with vegetable oil spray. Grill kabobs directly over medium-hot fire, turning to brown evenly on all sides, for total of 10 to 12 minutes. Transfer to warm platter or individual dinner plates and serve.
Tips & Tricks
All About Bell Peppers

Enjoy colorful sweet peppers cooked or raw.

Sweet and Sour Pork III

Discover the secrets to making succulent sweet and sour pork.

Footnotes

  • Serving Suggestions
  • These delicious, colorful kabobs are terrific served with rice pilaf or flavorful couscous and a medley of grilled vegetables. The Indian spice rub can be made several days in advance. Place in a covered jar and refrigerate until ready to use.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 20

  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Jillian
3/28/2011

Fabulous! This was so good and the blend of spices complemented each other perfectly with a nice subtle kick from the cayenne. Definitely a welcome change from so many other pork kabob recipes we've tried to date. I used pork tenderloin that I pierced with a fork before tossing in the marinade. And, while this is essentially a marinde it adheres to the pork and forms a paste. For the marinade I didn't change a thing! While others added cardamom I found that it's quite an expensive ingredient and if you don't have it on hand this is quite good without it. I let the pork marinate for about 6 hours and skewered the veggies separate from the meat as they cook at different rates. This smelled wonderful and tasted even better -even my picky husband loved it! I couldn't resist making a dipping sauce for this: 1 cup of low fat plain yogurt, 1/2 cup Hellman's light mayo, 3 cloves minced garlic, and 1/4 tsp. of salt (set in the fridge for a couple hours). This went great with a side of couscous - a definite keeper!

Ken from CA
6/3/2010

Used this for pork tenderloins. It's not really a paste but more a marinade. Added cardamon and nonfat yogurt to the marinade. Roasted in 400 degree oven for 25 mins. Excellent and the kids loved it too.

Cook in Maine
6/1/2009

Wonderful marinade, followed the recipe exactly. Don't be afraid of the quantities of the spices- looks like a lot, but they are perfect. The lemon juice did a nice job of tenderizing the meat. I'm going to try it with boneless chicken breast next time.