Sizzling Skewer Recipes

Photo Terry Brennan, Food Styling Lara Miklasevics

There is a lot of grilling time ahead with the spring and summer holidays and any weekend in between. With these easy kebabs, you can get your grilling mojo with delicious results. Mojo refers to a family of garlic- and citrus-based Latin American sauces that can double as marinades and sauces, says cookbook author Molly Stevens , who created this recipe for Real Food. Pork and pineapple are the perfect duo for this zesty orange and lime version accented with oregano and cumin, she notes. For best flavor, marinate the meat for 30 minutes and up to 2 hours before assembling the kebabs. These are a handy make-ahead meal with that timing factored in, which also helps the delicious flavoring and tenderizing. Plus, scroll down to link to more sizzling skewer ideas. Happy grilling!

Mojo Marinated Pork and Pineapple Kebabs

Makes 6 Servings

For The Mojo Marinade
2 tablespoons (about 4 cloves) minced garlic
2 teaspoons freshly grated orange zest
½ cup fresh orange juice
¼ cup fresh lime juice
2 teaspoons dried oregano
1 teaspoon ground cumin
¾ teaspoon kosher salt, or to taste
Freshly ground black pepper
Pinch cayenne
½ cup olive oil

2 pounds pork tenderloin, cut into 1½-inch chunks
3 cups (about 12 ounces) pineapple chunks
3 tablespoons chopped fresh cilantro

Special equipment: 12 bamboo or metal skewers

1. For the marinade, combine the garlic, orange zest, orange juice, lime juice, oregano, cumin, salt, pepper, and cayenne in a blender or small food processor. Blend until well combined. With the food processor running, add the olive oil in a thin stream (stop the blender and add the oil, then blend). Taste for salt and pepper.
2. Place the pork in a non-reactive dish or bowl and pour about half the marinade on top. With your hands or a flexible spatula, massage the marinade into the meat. Cover and refrigerate for at least 30 minutes, and up to 2 hours. Stir the cilantro into the remaining marinade and pour into a jar or small bowl.
3. Prepare a medium-hot grill. Make the kebabs by alternating pork with pineapple chunks (see Cook’s Notes). Arrange the kebabs on the grill and cook, turning a few times, until browned or cooked to your liking, 8 to 12 minutes. Test for doneness by cutting into a piece of meat or by testing with an instant-read thermometer (look for 140 to 145°F). Transfer to a platter and drizzle with about half the remaining marinade. Let sit loosely covered with foil for a few minutes. Serve, passing the remaining sauce at the table.

Cook’s Notes
• The marinade can be made a day or two in advance, but don’t marinate the pork for longer than 2 hours; otherwise, the acid in the citrus can make the meat mushy.
• Shorter (8- to 9-inch skewers) are easiest to grill and serve; just figure 2 per person. It can help to arrange the pork and pineapple in 12 small heaps before threading the skewers. This avoids ending up with unevenly sized skewers.
• If using bamboo skewers, soak them in water for at least 30 minutes to prevent them from catching fire on the grill.
• If grilling isn’t an option, cook these indoors. Arrange the kebabs on a baking sheet without crowding. Roast in a 400°F oven, turning a few times, until the pork is cooked through, about 18 minutes.

Nutrition (per serving): Calories: 390, Fat: 23g (Sat: 4g), Cholesterol: 90mg, Sodium: 370mg, Carb: 12g, Fiber: 1g, Sugar: 7g, Protein: 33g

Photo Terry Brennan, Food Styling Lara Miklasevics

Hungry for More?

Check out these kebab recipes I have highlighted, and you’ll have plenty of variations to try throughout grilling season.

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Kebabs are always a fun menu option, and with prime grilling season upon us, this sweet and savory recipe is sure to be a hit.

Orange-Glazed Shrimp Skewers With Chipotle Vegetable Medley Recipe

These zesty shrimp and smoky veggies are infused with the flavors of Mexico—an easy option for weeknights or anytime.

Rum and Molasses Marinated Beef Kebabs with Grilled Cantaloupe Recipe

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