The problem is the meat cubes cook a lot faster than bigger pieces like chops or tenderloin. You’d think I’d know this by now, at least well enough to put a frozen pizza in the oven as back-up.
I stand at that grill and second guess myself right into dryland.
Someday, maybe this time, I’ll get it right. This recipe looks like a good enough reason to try again.
MOJO PORK KEBABS
(By the way, Cubans pronounce “mojo” like it has an “h” in the middle. Not like in that song by The Doors. Not that there’s anything wrong with the song. I like the song. But the Cubans don’t. Well, I mean they don’t say it like that. Many Cubans might love that song. If they’ve ever heard it. I don’t know if it’s legal down there to listen to The Doors. I wonder if they say “mo-ho” when they sing it?)
1/3 cup olive oil, plus more for grill
4 cloves garlic, minced
1 teaspoon red-pepper flakes
3 tablespoons lime juice (from 2 limes)
1/4 cup orange juice (from 2 oranges), plus one orange cut into 16 pieces
2 pork tenderloins (about 2 pounds total), cut into 1 1/2-inch pieces
1 large English cucumber, cut into 1-inch rounds
salt and pepper to taste
1. In a small pot, combine oil, garlic and red pepper flakes over medium-low. Cook until garlic is soft, 15 minutes, swirling occasionally. Remove from heat, stir in lime and orange juices, and let cool 15 minutes.
2. In a zip-top bag, toss pork with half the marinade and refrigerate at least 30 minutes (or up to 12 hours); refrigerate remaining marinade.
3. Heat a grill or grill pan to medium-high. Clean and lighting oil hot grill. Thread pork, orange and cucumber onto skewers. Season with salt and pepper. Grill kebabs 3 to 5 minutes per side for medium. Brush with reserved marinade and serve.
Per kebab if you make 6: 327 calories, 17 grams fat, 33 grams protein, 10 grams carbohydrate, 2 grams fiber
– Everyday Food, July/August 2012