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Grilled Indian Pork Kabobs with Sweet Onions and Red Bell Peppers

By: National Pork Board  
"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."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (4)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 bone-in sirloin pork roast, about 4 pounds, boned and cut into 1 1/2-inch cubes
  • 2 large red bell peppers, seeded, deribbed, and cut into 1-inch squares
  • 2 large sweet onions, such as Walla Walla or Vidalia, cut into 1-inch chunks
  • 12 (12-inch) skewers, soaked in water for at least 30 minutes
  • Vegetable oil cooking spray
  •  
  • Indian Spice Paste:
  • 4 large cloves garlic
  • 2 tablespoons curry powder
  • 1 tablespoon kosher salt
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons water

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.

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 69 | Total Fat: 3.1g | Cholesterol: 4mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2009 by Cook in Maine 
Wonderful marinade, followed the recipe exactly. Don't be afraid of the quantities of the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2009 by NikkiC 
Delicious and easy to make. To give it a more authentic Indian flavor, I added 1 tbsp of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by Ed.Dolanski Supporting Member (Click to learn more about Supporting Membership)
a little salty, don't know where the salt taste came from also used fresh pienapple with rest... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2009 by Erica 
I've used this marinade for grilled pork chops and I made wings with it. It was awesome both... MORE

 
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