Grilled moroccan pork tenderloin kabobs

Bardzo dobre, ale może trzeba trochę więcej oliwy dodać, bo mogą wyjść suchawe, i wymyślić sposób na winogrona, bo zwykle sa one malutkie i łatwo je spalic zanim mięso się upiecze..

Ale bardzo aromatyczna i interesująca forma polędwicy wieprzowej, która z natury jest zawsze sucha..Może podawać z jakimś ciekawym sosem albo ryżem w sosie?

You may substitute 1 pound skinless, boneless chicken breast halves for the pork

4 servings

  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 8 cloves garlic, minced (4 teaspoons minced)
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed
  • 1½ teaspoons coriander seeds, ground, or 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper or crushed red pepper
  • ¼ teaspoon ground turmeric
  • 1 1-pound pork tenderloin, cut into 1-inch cubes*
  • 2 cups seedless green grapes

For marinade

  1. In a large bowl stir together parsley, lemon juice, oil, garlic, oregano, coriander seeds, paprika, ginger, black pepper, kosher salt, cayenne pepper, and turmeric until combined.
  2. Add pork cubes and grapes.
  3. Stir gently until pork and grapes are coated.
  4. Cover and marinate in the refrigerator for 1 to 2 hours.

Build and grill

  1. Soak ten 12-inch skewers
  2. Alternately thread pork and grapes, leaving a ¼-inch space between pieces.
  3. For a charcoal grill, place kabobs on the rack of an uncovered grill directly over medium coals. For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover.
  4. Grill for 10 to 12 minutes or until pork is just slightly pink in center, turning occasionally to brown evenly.

 

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