Sunday Supper: Chile Pork Kebabs

  • Updated: July 20, 2013 - 2:00 PM

Chile Pork Kebabs

Serves 4.

Note: Keep dinner simple with these kebabs served over your favorite grain or rice, or with the Grilled Garlic Bread (below). From “The Fresh 20,” by Melissa Lanz.

• 2 tsp. ground cumin

• 1 tsp. cayenne pepper

• 1/2 tsp. kosher salt

• 1/2 tsp. black pepper

1 1/2 lb. pork tenderloin, cut into 2-in. cubes

4 to 8 skewers (if wooden, soak in water for 10 minutes)

• 1 tbsp. grapeseed oil


Preheat an outdoor grill.

Combine cumin, cayenne pepper, salt and pepper. Toss with the pork cubes to coat, rubbing the seasonings into the pork with your hands. Place 4 or more cubes on each skewer.

Brush grill with the oil. Arrange pork skewers over direct heat on the grill. Put the lid on the grill and cook pork, turning skewers often, until browned on all sides, 6 to 8 minutes total. Serve immediately.

Grilled Garlic Bread

Serves 4.

From “Where There’s Smoke,” by Barton Seaver.

• 1/2 baguette

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