The trick is to smoke the meat and not make the meat smoke
SPICE GRILLED PORK SKEWERS
Date:May 28, 2016 Favorite:Kebabs 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:ClickHERE to jump to additional Info about this recipe.
The marinade consisted of: lemon zest, cumin, coriander, nutmeg, cinnamon, salt-and-pepper, minced garlic in vegetable oil.
The ingredients were combined in a small mixing bowl…
… and were whisked to combine.
One of the advantages of the FireWire skewers is you can skewer the meat first and put it in the marinade bag or bowl. When you are done marinating them you are ready to go straight to the grill
The marinade has been brushed on the pork in the marinade dish when into the refrigerator for 12 hours. I flip the dish every hour or so.
Some of the reserved marinade plus butter and honey were heated to form a sauce.
The sauce was divided after heating. Half was used out of the grill and half as a dipping sauce for the finished kebabs.
Instead of grilling the veggies for the relish at the same time as the pork I decided to make the relish ahead of time. Some skewered cherry tomatoes, lemon haves and scallions are ready to grill.
The fruit and veggies are ready to go out to the grill in the pork is out of the fridge.
The fruit and veggies are on the grill at 450 degrees. They will be grilled until they get a slight char on both sides.
The honey sauce was added to a small mixing bowl together with the cherry tomatoes, diced scallions and the juice from the grilled lemons. These were mashed with a potato masher to form a relish.
Here is the finished relish. I am glad I made it before I grilled the pork. When I first mash everything together the relish was soupy, But by the time the pork was done, the relish ha thickened nicely.
The pork is on the grill at 450 degrees direct. It will be grilled for about three minutes aside and flipped and grilled until the internal temperature is 140 degrees.
Pork is ready to come off the grill.
The spicy pork was served with the relish for dipping, plus some spicy southwestern style rice.
The grilled relish proved to be as popular as the pork kebabs.
A colorful plate indeed. The relish was used as a dipping sauce for the pork.
The pork had a great flavor from the marinade an was tender and juicy. The surprise hit was the relish. People were taking more pork as an excuse to be able to have more relish.
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These kabobs were intended more as a trial run for my FireWire flexible wire kabob skewers. I was looking for something quick and simple to use as a test. These kabobs fit the bill nicely. There was a spicy marinade I let the pork tenderloin pieces soak in all day & red & green peppers for the veggies. The FireWire skewers are twice as long as a straight skewer and fit nicely on the Big Green Egg. They were easy to load up, easy to turn, easy to remove the food from & easy to clean (in the dishwasher). I plan to get two more pairs ASAP. The kebobs, which started out almost like an afterthought proved to be excellent. They were melt-in-your mouth tender and had great flavor thanks to the marinade. I liked these so much I am going to make a bigger batch real soon to share with some other folks I know will like them.
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