Sunday Supper: Chile Pork Kebabs
- July 20, 2013 - 2:00 PM
Chile Pork Kebabs
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
From “Where There’s Smoke,” by Barton Seaver.
• 1/2 baguette
• 3 tbsp. extra-virgin olive oil
• 3 tbsp. chopped fresh flat-leaf parsley (from about 15 sprigs)
• 4 garlic cloves, very finely minced
• 2 tbsp. grated Parmesan cheese
Slice baguette horizontally, as if for a sandwich, and lay the halves crust side down. Mix olive oil, parsley and garlic in small bowl, then slather it over the bread. Let sit for at least 10 minutes for oil to soak into bread.
Place bread, crust side down, on the grill just adjacent to the coals of a medium fire. Cover grill and cook for 5 to 8 minutes to crisp bread and cook garlic oil. Sprinkle the Parmesan over the bread, cover the grill again and cook for another 3 minutes.
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