Oh, how I love summer! Along with all the lovely things of summer, I love grilling! Grilling is such a healthy way to prepare your food, but it also means much more to me. Grilling usually means backyard BBQ’s, lounging around on summer nights with friends and family, a cool kitchen (because the oven doesn’t get used), less dishes, and a very happy husband who LOVES just about anything if it comes off of a grill.
I love kebabs in all sorts of varieties and these are NO exception. The Caribbean flavors and spices in the marinade really shine through and make these kebabs SUPER flavorful. Because the marinade has jam in it, some of our carbohydrates get eaten up in the marinade. But, I’m telling you, it’s worth it because of how delicious these turn out. You can assemble these however you want (that’s one of the perks of kebabs). You can make them smaller for the kids, all veggies for the vegetarians, or all meat for the meat lovers. However you put these together, I hope they bring some love into one (or more!) of your summer nights this season.
Caribbean Pork Kebabs
Adapted from “The America’s Test Kitchen Healthy Family Cookbook”
1 full recipe of Caribbean Marinade (recipe below)
2 lbs pork loin, fat trimmed/removed, cut in 1-inch squares
1 red bell pepper, cut in 1-inch squares
1 green bell pepper, cut in 1-inch squares
1 yellow bell pepper, cut in 1-inch squares
1 red onion, cut in 1-inch squares
8 skewers, wooden or metal
Make Caribbean Marinade (recipe below). Reserve 1/4 cup. Combine pork and the remaining marinade in a large zipper-lock bag, press out the air, and seal the bag tightly. Toss to coat the pork and let marinate in the refrigerator for at least 1 hour or up to 6 hours, flipping the bag occasionally.
Thread the marinated pork, peppers, and onion onto eight long metal or wooden skewers in an alternating pattern, then brush with the leftover marinade still in the bag. (If using wooden skewers, soak them in water for 30 minutes prior to threading them. This makes it easier to thread them and also prevents them from catching on fire over the hot grill.)
Preheat grill (you can use a gas grill or a charcoal grill). Clean and oil the cooking grate on your grill and cook, turning as needed. Brush reserved marinade on kebabs while cooking . . . usually when you turn/rotate the kebabs. Cook until the pork and vegetables are lightly charred on all sides, and the pork registers 140-145 degrees. Transfer the kebabs to a platter, tent loosely with aluminum foil, and let rest for 5 minutes. (Unless you are not patient like me, then just grab one right off the grill and go to town!) Serve.
3/4 cup Apricot Jam (such as Simply Fruit by Smucker’s)
1/4 cup minced fresh parsley
3 garlic cloves, minced
1 tablespoon olive oil
1 1/2 teaspoons grated lime zest
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Combine/whisk all ingredients together in a bowl.
Nutritional Information (Per Serving = 1 Kebab)
Fat: 13.8g (4.5g = Sat.)