Indian-Spiced Pork Skewers
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 324.9
- Total Fat: 16.9 g
- Cholesterol: 89.7 mg
- Sodium: 467.6 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 4.9 g
- Protein: 34.6 g
View full nutritional breakdown of Indian-Spiced Pork Skewers calories by ingredient
Introduction
Easy Indian dish for the summer grilling season. From the blog Our Best Bites. Easy Indian dish for the summer grilling season. From the blog Our Best Bites.Number of Servings: 6
Ingredients
-
1 1/2-2lbs pork tenderloin or sirloin pork roast
2 red bell peppers
1 large onion
1 T pressed garlic (or minced and use the tip below)
1 T curry powder
1 1/2 t kosher salt (much less if you're using table salt, but you shouldn't be using table salt!)
1/2 T cumin
1/2 T coriander
1/8 t cayenne pepper
1/4 C fresh lemon juice
3 T extra virgin olive oil
1 T water
Directions
Cut your pork into 1 1/2" chunks and place in a zip-lock bag. Prepare peppers and onions by chopping into squares as well and then store in the fridge.
Press garlic into a small bowl. Mix the garlic and salt in a small bowl with the cumin, curry, and coriander and cayenne. Add fresh lemon juice (not bottled!) and olive oil and stir it all up.
Pour spice mixture in the zip-lock bag with the pork. Seal bag, give it a good smoosh, and then let it sit in the fridge for 3-4 hours (longer is just fine)
Before skewering make sure to soak bamboo skewers in water for 20-30 minutes. Thread on pork chunks and alternate with red pepper and onion.
Grill on a preheated med heat grill for about 10 minutes total. Rotate them often to avoid burning. If you've cut your pork chunks an inch or smaller, they'll be done pretty fast. Don't overcook!
I get about 12 skewers each time.
Number of Servings: 6
Recipe submitted by SparkPeople user SKWYMER.
Press garlic into a small bowl. Mix the garlic and salt in a small bowl with the cumin, curry, and coriander and cayenne. Add fresh lemon juice (not bottled!) and olive oil and stir it all up.
Pour spice mixture in the zip-lock bag with the pork. Seal bag, give it a good smoosh, and then let it sit in the fridge for 3-4 hours (longer is just fine)
Before skewering make sure to soak bamboo skewers in water for 20-30 minutes. Thread on pork chunks and alternate with red pepper and onion.
Grill on a preheated med heat grill for about 10 minutes total. Rotate them often to avoid burning. If you've cut your pork chunks an inch or smaller, they'll be done pretty fast. Don't overcook!
I get about 12 skewers each time.
Number of Servings: 6
Recipe submitted by SparkPeople user SKWYMER.