I sometimes serve these kebabs with grilled butternut squash though the spicy pork and poblano combination also makes a natural filling for warm tortillas.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Soak the red chile in very hot water to cover until softened, about 15 minutes. Drain the chile and put it in a blender, along with all the remaining marinade ingredients. Blend until smooth. Set aside 1/2 cup of the marinade for basting. Put the remaining marinade and the pork in a large zip-top bag, seal, and massage the contents to coat. Marinate for 1 to 2 hours in the refrigerator. Remove the pork; discard the marinade.
Thread the meat onto skewers, alternating with the onion, the poblano pieces, and the whole radishes.
Build a medium-hot charcoal fire or heat a gas grill to medium high and oil the grill grate. Grill the kebabs (uncovered for charcoal; covered for gas), turning every 2 to 3 min. Once the pork loses its raw look, baste with the reserved marinade each time you turn the skewers. Grill until the pork is firm to the touch and the edges have begun to brown and the vegetables have begun to color and soften, about 15 min. Mound the skewers on a warm platter; tent with foil to keep warm. Brush the scallions with oil and sprinkle with salt and pepper. Grill until they begin to brown and soften, turning frequently, 3 to 5 min.
Remove the meat and vegetables from their skewers, mound them on the platter and arrange the scallions around the edges.
Awesome! I used pork and fresh radishes and scallions from my garden. This is going to be a regular summer time recipe for my family. Great way to use radishes in the spring!
Used this for a party and it was loved by all. Not spicy enough for some (who think Jerk Sauce is mild), but generally a good balance. The inclusion of radishes was something that surprised us all: that, too, was a welcome and important part of the balance.
Delicious! The meat came out so tender. The heat was present but gentle around the mouth and the flavors were wonderful. I just made the skewers with meat, onions and bell peppers. My guests raved about it. It was easy to prepare. I'll be making it again.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?