The trick is to smoke the meat and not make the meat smoke

SOUTHWEST PORK KEBABS

  Date: June 01, 2009
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
This recipe from Weber’s Real Grilling shared a page with the PORK KEBABS & PEPPERS that I made a few days ago. It looked so good I knew it wouldn’t be long before I made it. The pork sirloin steaks were cut into 1” cubes and marinated for an hour in a sweet & spicy marinade. The pork is then placed on skewers with some cherry tomatoes. The kabobs are then cooked for 8 minutes using direct high heat. Some fresh lime is squeezed over the skewers & then they are sprinkled with chopped cilantro. The flavor was amazing, both sweet & spicy & the Southwestern rice was the perfect side, as it shared many of the same spices as the pork marinade.
Recipe Source:
Alt image
Meathead

Smoke & Spice:

Southwest Stew on a Stick - Page 129
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 3/8" Metal Skewers
  Links: