Healthy Mexican Pork Kabobs are bursting with great taste. You get that great Mexican taste with the simplicity of grilled kabobs. What could be better?
I’m calling this Mexican Pork Kabobs. I wanted to make pork carnitas on the grill but ended up too far away from classic carnitas that I chose a different name. I started with one of my favorites, pork tenderloin. I did a pack full of flavor marinade with lime and spices. Grill carefully over medium-high heat and you have great Mexican.
A high 4 or lower 5. It is very very good, and I love Mexican pork.
Real carnitas are fatty pieces of meat cooked low and slow for hours. I have done lower fat versions of these with pork tenderloin and even a chicken version. This was a grill take off on those. I spiced with real lime, chili powder, and cumin (ok salt and pepper also). I don’t like recipes with ten ingredients. I don’t think I (or most of you) can taste the difference.
I used a chipotle olive oil from a local vendor The Cheese Lady. A plain oil would do, but I wanted some extra flavor. Please support your local oil vendor. We have two and I use both.
Trim 1 pork tenderloin (about 1 to 1 1/2 pounds) of any silverskin and loose fat and membranes. Cut into six equal size pieces.
In a 1 gallon Zip Lock bag, combine four tablespoons olive oil, the juice of 1 lime, one teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper.
Add the pork chunks, seal and squish to coat. Refrigerate for 30 minutes to 2 hours.
Preheat grill to medium-high (surface temperature of 450-500). Clean and oil. Thread the pork onto skewers. If using wood, the soak in water for 30 minutes. For metal, give them a light coat of oil.
Cut one large onion into disks. Start by trimming the top and root end off. Now cut across the rings into thirds and remove the outside skin. Thread onto skewers (oil metal works well here). Cut one green pepper into quarters trim and clean. Again thread onto skewers. Brush the veggies with olive oil. I used a chipotle infused olive oil from a local vendor.
Place the meat skewers over direct heat for 5 minutes. Flip and add the veggies at this point. Continue to flip every 4-5 minutes until meat is 155 to 160. Give the vegetables a nice brush of oil with each flip. Total cooking time for me 19 minutes.
Cut the veggies for serving. Serve with the usual tortillas, sour cream, cheese, etc.
June 9, 2016