GRILLED MOROCCAN PORK TENDERLOIN KABOBS

GRILLED MOROCCAN PORK TENDERLOIN KABOBS image

Categories Pork

Yield 4 Servings

Number Of Ingredients 16

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

Steps:

1. For marinade, 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. Add pork cubes and grapes. Stir gently until pork and grapes are coated. Cover and marinate in the refrigerator for 1 to 2 hours. 2. On eight 12-inch skewers,** alternately thread pork and grapes, leaving a ¼-inch space between pieces. For a charcoal grill, place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until pork is just slightly pink in center, turning occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Nutrition Facts per serving: 211 cal., 7 g total fat (2 g sat. fat), 73 mg chol., 170 mg sodium, 12 g carbo., 1 g fiber, 25 g pro. *Tip: You may substitute 1 pound skinless, boneless chicken breast halves for the pork. **Note: If using wooden skewers, soak in enough water to cover for at least 1 hour before using.