Monday, May 10, 2010

Indian-Spiced Pork Skewers

We had this last week and my husband is already asking me to make it again! I used zucchini instead of peppers (per the original recipe) because I couldn't stand to pay $3 for one pepper. Disgusting. But the skewers were anything but disgusting. We had them with naan bread.

1 1/2-2lbs pork tenderloin or sirloin pork roast
2 zucchini
1 large red onion
1 T minced garlic
1 T curry powder
1/2 t table salt
1/2 T cumin
1/2 T coriander
1/8 t cayenne pepper
1/4 C fresh lemon juice
3 T extra virgin olive oil
1 T water

Cut your pork into 1 1/2" chunks and place in a zip-lock bag. Prepare zucchini and onions by chopping into squares as well and then store in the fridge.

Mix the garlic and salt in a small bowl with the cumin, curry, and coriander and cayenne.

Add fresh lemon juice and olive oil and stir it all up.

Pour spice mixture in the zip-lock bag with the pork. Seal bag, give it a good smoosh, and then let it sit in the fridge for 3-4 hours (longer is just fine)

Before skewering make sure to soak bamboo skewers in water for 20-30 minutes. Thread on pork chunks and alternate with red pepper and onion.

Grill on a preheated med heat grill for about 10 minutes total. Rotate them often to avoid burning. If you've cut your pork chunks an inch or smaller, they'll be done pretty fast. Don't overcook!

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