Orange-Glazed Pork Kebabs with Zucchini
This five-ingredient dinner is quick, easy, and delicious.
- Servings: 4
Photography: Marcus Nilsson
Source: Everyday Food
- 1/4 cup orange marmalade
- 2 red chiles, one minced and one thinly sliced
- 1 tablespoon water
- Coarse salt and ground pepper
- 2 pounds cubed pork loin
- Extra-virgin olive oil
- 3 medium zucchini, cut into thirds lengthwise
In a small bowl, mix together marmalade, minced chile, and water. Season with salt and pepper. Thread pork loin onto eight 8-inch skewers; brush with olive oil and season with salt and pepper.
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork until browned and cooked through, 10 to 12 minutes, turning occasionally. Brush with marmalade mixture, transfer to a platter, and tent with foil. Brush zucchini with oil; season with salt and pepper. Grill until crisp-tender, 4 minutes, flipping once. Transfer to a cutting board, cut into thirds crosswise, and top with thinly sliced chile. Serve kebabs with zucchini.