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Mojo Pork Kebabs

Garlic and citrus give Cuban mojo (pronounced MO-ho) its kick. Also try it with scallops or chicken kebabs.

  • Prep:
  • Total Time:
  • Servings: 6
Mojo Pork Kebabs

Source: Everyday Food, July/August July/August 2012

Ingredients

  • 1/3 cup olive oil, plus more for grill
  • 4 cloves garlic, minced
  • 1 teaspoon red-pepper flakes
  • 3 tablespoons lime juice (from 2 limes)
  • 1/4 cup orange juice (from 2 oranges), plus 1 orange, cut into 16 pieces
  • 2 pork tenderloins (about 2 pounds total), cut into 1 1/2-inch pieces
  • 1 large English cucumber, cut into 1-inch rounds
  • Salt and pepper

Directions

  1. In a small pot, combine oil, garlic, and red-pepper flakes over medium-low. Cook until garlic is soft, 15 minutes, swirling occasionally. Remove from heat, stir in lime and orange juices, and let cool 15 minutes.

  2. In a zip-top bag, toss pork with half the marinade and refrigerate at least 30 minutes (or up to 12 hours); refrigerate remaining marinade.

  3. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread pork, orange, and cucumber onto skewers. Season with salt and pepper. Grill kebabs 3 to 5 minutes per side for medium. Brush with reserved marinade and serve.

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