"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." — National Pork Board
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bone-in sirloin pork roast, about 4 pounds, boned and cut into 1 1/2-inch cubes
red bell peppers, seeded, deribbed, and cut into 1-inch squares
sweet onions, such as Walla Walla or Vidalia, cut into 1-inch chunks
(12-inch) skewers, soaked in water for at least 30 minutes
Vegetable oil cooking spray
Indian Spice Paste:
fresh lemon juice
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!
a little salty, don't know where the salt taste came from also used fresh pienapple with rest of ingred.
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.
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.
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. :)
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Indian Pork Kabobs with Sweet Onions and Red Bell Peppers
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 28
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