Spicy-Smoky Mexican Pork Kebabs

Serves six

To learn more, read:
Kebabs: Juke up the Flavor
by Bruce Aidells
from Fine Cooking
Issue 72
Last Edit Date: 3/6/2013 4:27:58 PM

I sometimes serve these kebabs with grilled butternut squash though the spicy pork and poblano combination also makes a natural filling for warm tortillas.

more about:

For the marinade:

1 dried hot red chile, stemmed and seeded
1 Tbs. grated lime zest
2 Tbs. fresh lime juice
1/2 cup diced yellow onion
1/2 cup fresh orange juice
1/4 cup chopped fresh cilantro
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. light brown sugar
1 Tbs. chopped canned chipotle in adobo (I like Herdez brand)
1 tsp. minced garlic
2 tsp. kosher salt
1/4 cup vegetable oil

For the kebabs:

2 pork tenderloins (1 to 1-1/4 lb. each), trimmed, halved lengthwise, and sliced into 1-1/2-inch-thick half-rounds
1 red onion, cut into 1-inch pieces
2 fresh poblano chiles, cored, seeded, and cut into 1-inch squares
16 medium radishes, trimmed
16 scallions, root ends trimmed
1/4 cup vegetable oil
Kosher salt and freshly ground black pepper

Make the marinade:

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.

Make the kebabs:

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.

To serve:

Remove the meat and vegetables from their skewers, mound them on the platter and arrange the scallions around the edges.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 332; Fat (g): 19; Fat Calories (kcal): 164; Saturated Fat (g): 4; Protein (g): 34; Monounsaturated Fat (g): 7; Carbohydrates (g): 8; Polyunsaturated Fat (g): 6; Sodium (mg): 470; Cholesterol (mg): 100; Fiber (g): 2;

Photo: Scott Phillips

Rate this Recipe and View Reviews

user reviews
made it?
RATE IT!

by rachelvng, 8/26/2012Delicious! 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.

by hollysue, 12/26/2010I used this marinade on chicken tonight and it was *surprisingly* good. I loved it and will definitely make it again.

by TrissaB, 6/15/2009I love this recipe- I usually double the marinade and set some aside to serve with the tacos. The radishes are great and I wouldn't have thought to have used them. I serve it with corn tortillas and cojito cheese & we rarely have leftovers.

by Rarf, 6/27/2008This was very easy to make and flavorful. The radishes added a crunch and complemented the pork. Next time, I'll add a bit more chile and marinate it for three to four hours.