Recipe Details

Curried Pork Kabobs

Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 24 hours
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pound boneless pork loin, cut into 1/2-inch cubes
1 cup yogurt, plain, low fat
2 tablespoons orange juice
1 tablespoon coriander
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon ground ginger
Skewers

Cooking Directions

In medium bowl stir together yogurt, orange juice and seasonings; add pork to bowl, stir to coat with marinade. Cover and refrigerate 4-24 hours.

Remove pork from marinade; shaking cubes gently to remove excess marinade. Discard remaining marinade. Skewer pork evenly on skewers. Grill over medium-hot fire, turning frequently, for about 10 minutes, until nicely browned. 

Serves 4.

Serving Suggestions

These curry-kissed kabobs are great hot off the grill, served with a cucumber vinaigrette salad and hot white rice tossed with some chopped cilantro.

Nutrition Information

Calories: 190 calories
Protein: 24 grams
Fat: 8 grams
Sodium: 380 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 3 grams
Carbohydrates: 5 grams
Fiber: 0 grams

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.


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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.


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