Grilled Spiced Pork and Grape Kebabs on a white plate

DIRECTIONS

Place all the ingredients for the marinade in a large bowl and toss to combine.

Add the pork and coat thoroughly; marinate for 2 hours.

Soak 6-inch bamboo skewers in water for half an hour. Skewer the pork alternately with the grapes. Season with kosher salt.

Grill the pork kebabs over a hot grill until the meat is cooked to the appropriate level of doneness and the grapes are hot and beginning to caramelize. Serve 2 skewers per entrée immediately.

Ingredients

Marinade
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons garlic, minced
2 tablespoons Italian parsley, minced
1 teaspoon fresh ginger, minced
1 teaspoon coriander seeds, ground
½ teaspoon black peppercorns, ground
¼ teaspoon turmeric
1 tablespoon smoked paprika
¼ teaspoon cayenne pepper
1 tablespoon oregano, minced
2 bay leaves, torn
a pinch saffron

Skewers
2 pounds pork shoulder, cut in ½” cubes
1 pound red California grapes
1 teaspoon kosher salt
16, 6-inch wooden skewers, soaked in water

DIRECTIONS

Place all the ingredients for the marinade in a large bowl and toss to combine.

Add the pork and coat thoroughly; marinate for 2 hours.

Soak 6-inch bamboo skewers in water for half an hour. Skewer the pork alternately with the grapes. Season with kosher salt.

Grill the pork kebabs over a hot grill until the meat is cooked to the appropriate level of doneness and the grapes are hot and beginning to caramelize. Serve 2 skewers per entrée immediately.

Notes

Adapted from Nancy Harmon Jenkins (2002)

This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Dairy-free recipe

Servings

Serves: 8 (2 skewers per serving)

Nutritional Information

Nutritional analysis per serving: Calories 270; Protein 19g; Carbohydrate 12g; Fat 17g (57% Calories from Fat); Saturated Fat 4.5g (15% Calories from Saturated Fat); Cholesterol 65mg; Sodium 200mg; Fiber 1g.