Grilled Indian Pork Kabobs with Sweet Onions and Red Bell Peppers Recipe - Allrecipes.com
Grilled Indian Pork Kabobs with Sweet Onions and Red Bell Peppers Recipe

Grilled Indian Pork Kabobs with Sweet Onions and Red Bell Peppers

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 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!

 
Most Helpful Critical Review
Aug 24, 2009

a little salty, don't know where the salt taste came from also used fresh pienapple with rest of ingred.

 

23 Ratings

Jun 03, 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.

 
Jun 01, 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.

 
Sep 13, 2011

A-M-A-Z-I-N-G! I say that with such enthusiasm because I actually didn't change anything about this. If anything my idea of a tsp is a little heavy but that's always the case. The pork was so wonderfully tender and moist and the spices were fantastic. Thanks so much!!! I made it with a side of spicy sweet potatoes. :)

 
Aug 12, 2009

Delicious and easy to make. To give it a more authentic Indian flavor, I added 1 tbsp of ground cardamom. Would definitely make again, maybe using chicken.

 
Jun 09, 2010

Made these tonight with terriaki chicken kabobs and rice pilaf (we have a large family). These were a hit with my, DH and the kids. I usually just marinate pork in italian dressing but these were fantastic! Thank you for sharing the recipe.

 
Jul 31, 2009

I've used this marinade for grilled pork chops and I made wings with it. It was awesome both times!I didn't even have to marinade the wings for a long time and they were so full of flavor. This is going to become a family staple because I can't seem to get enough of it!

 

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Nutrition

  • Calories
  • 69 kcal
  • 3%
  • Carbohydrates
  • 9.2 g
  • 3%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 728 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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