A Southern Grace: Grilled Pork Kebabs

Grilled Pork Kebabs


Serves 3-4

  • 1 (12- to 16-ounce) pork tenderloin, trimmed and cut into 1-inch chunks
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cornstarch
  • Pinch each of cloves, ginger, and fennel seed
  • 2-1/2 tablespoons hoisin sauce
  • 1 bell pepper, cored, seeded, and chopped into 1-inch chunks
  • 1 onion, peeled and chopped into 1-inch chunks
  • 4-6 small tomatoes
Toss the chunks of pork and salt together in large bowl and let sit for 20 minutes.
Meanwhile, whisk the spices, powders, and cornstarch together in bowl.
Add hoisin to this mixture and stir to combine. Set aside 1 tablespoon hoisin mixture.
Add remaining hoisin mixture and the veggies to the bowl with the pork and toss to coat.
Thread pork onto four 12-inch metal skewers, alternating with the veggies.
Spray both sides of meat generously with oil spray.
Turn all burners of your gas grill to high, cover, and heat grill until hot, about 15 minutes.
Clean and oil cooking grate.
Place skewers on hotter side of grill and grill until well charred, 3 to 4 minutes.
Flip skewers, brush with reserved hoisin mixture, and continue to grill until second side is well charred and meat registers 140 degrees, 3 to 4 minutes longer.
Transfer to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes before devouring.

read more words!