Fall is considered by many as their favorite season because of the cooler temperatures, the beautiful colors of changing leaves, and the abundance of fruits and vegetables of the harvest. This majestic time of year is also perfect for grilling outdoors to enjoy the changing climate. Continuing the Harvest Grilling Series we present Spicy Grilled Pork and Grape Kebabs, featuring a spicy rub contrasted by fresh grapes.
Based on traditional tapas from Spain, the pork tenderloin is first cut into 1 inch cubes, threaded onto skewers alternately with grapes, sprinkled with a rub, and marinated for several hours. Often by fall, summer berries are few and hard to come by, so grapes offer a wonderfully crisp and sweet alternative to offset the spicy pork. The rub is a combination of curry powder, cumin, paprika, coriander, and cinnamon that bring intense flavor and aromatics. The marinade is simply olive oil, orange juice, and finely chopped garlic that adds fruity elements to the pork, as well as breaks down the tissue. Grilled over high heat while turning regularly, and then sprinkled with parsley and salt, these kebabs finish with beautiful color and bold fragrances. So fire up the grill, grab a warm beverage and sweater, and enjoy these beautiful afternoons of the season.
Spicy Grilled Pork & Grape Kebabs Ingredients
- 1-1/2 tsp. curry powder
- 1/4 tsp. ground cumin
- 1/4 tsp. ground paprika
- 1/4 tsp. ground coriander
- 1/8 tsp. ground cinnamon
- 2 Tbs. olive oil
- 3 Tbs. orange juice
- 1 clove garlic, finely chopped
- 1 lb. pork tenderloin, trimmed and cut into 1-inch cubes
- 1/4 lb. large, firm, seedless grapes, such as the Flame variety
- 1 to 2 Tbs. coarsely chopped fresh flat-leaf parsley
- Salt to taste
Spicy Grilled Pork & Grape Kebabs Directions
- Combine the curry powder, cumin, paprika, coriander, and cinnamon; store airtight until ready to use.
- In a small bowl, mix the olive oil, orange juice, and garlic.
- Thread the pork onto skewers alternately with the grapes. Sprinkle the spice rub all over the kebabs and then pour the marinade over all. Marinate, refrigerated, for at least 1 hour and up to 1 day, turning occasionally.
- Grill the kebabs over a hot fire until the pork is cooked through but still moist, 8 to 10 minutes.
- Stack the kebabs on a serving platter and sprinkle with the parsley and salt.
Taken from FineCooking.com