Food & Cooking Recipes Appetizers Finger Food Recipes Mojo Pork Kebabs 3.5 (80) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 55 mins Servings: 6 Garlic, red-pepper flakes, and citrus from orange and lime juices give Cuban mojo its kick. Also try it with scallops or chicken kebabs. Ingredients ⅓ cup olive oil, plus more for grill 4 cloves garlic, minced 1 teaspoon red-pepper flakes 3 tablespoons lime juice (from 2 limes) ¼ cup orange juice (from 2 oranges), plus 1 orange, cut into 16 pieces 2 pork tenderloins (about 2 pounds total), cut into 1 ½-inch pieces 1 large English cucumber, cut into 1-inch rounds Salt and pepper Directions 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. 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. 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. Rate it Print