Southwest pork kebabs with grilled tomatoes and yogurt sauce
Prep time
Cook time
Total time
Author: Erin Berdan
Recipe type: Main
Serves: 4 servings
Ingredients
Marinade
Juice of one orange (about ½ cup)
3 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Red Wine Vinegar
1 Tbsp. minced garlic
2 tsp. Ancho Chile powder
1½ tsp. Hot Pimenton (smoked paprika) - optional or use sweet smoked paprika if you don't like spicy!
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. Kosher salt
½ tsp. fresh ground black pepper
¼ tsp. ground cinnamon
To serve
1 lb. Pork loin, trimmed and cut into 1 inch cubes
12 grape tomatoes
⅓ cup plain Greek yogurt
2 tsp. lime juice
Chopped cilantro
Lettuce
4 pita
Instructions
Combine all of the marinade ingredients in a non-reactive dish or resealable bag. Add the pork and toss to coat thoroughly. Stick it in the fridge for at least 4 hours (I made it in the morning and let it marinate while at work).
Whisk together the yogurt and lime juice. Season with a little salt. Set aside.
Just before cooking, preheat grill on high. Thread pork onto skewers and thread tomatoes on a separate skewer., Discard excess marinade.
Grill pork skewers on high direct heat for 6-8 minutes, turning frequently. On our BBQ, these took 8 minutes. They char beautifully but don't get dry. Grill the tomatoes about 4 minutes.
Warm the pita in a pan. Divide pork and tomatoes among the pita and top with lettuce, cilantro and yogurt sauce.
Recipe by white plate blank slate at https://whiteplateblankslate.com/southwest-pork-kebabs/