Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Spicy Grilled Pork & Grape Kebabs

Judi Rutz

Servings: four as an appetizer; two as a main course.

This recipe, adapted from the Wine Spectator Greystone Restaurant, is based on traditional tapas from Spain. The spice rub that’s used in this recipe can also be used to flavor grilled vegetables and other meats, especially chicken.

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 cubesĀ (see How to get extra-tender pork)
  • 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

Nutritional Information

      Nutritional Sample Size per appetizer portion
      Calories (kcal) : 240
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 75
      Sodium (mg): 200
      Carbohydrates (g): 6
      Fiber (g): 1
      Protein (g): 24

Preparation

  • 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.

Reviews

Rate or Review

Reviews

  • elisebuck | 10/15/2008

    Delish! You will love this appetizer. The flavours in the marinade are so fantastic.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks