I’ve been on a skewers kick lately. I think we’ve established the fact that food on a stick is fun, and skewers are great because you can get a whole little meal proportioned out in single servings. Don’t be scared by the word “Indian” (admit it, some of you are!) This is every day stuff you probably already have in your cabinet. I love these flavors together and it was a great way to use up the pork tenderloin I had left over from making this recipe. I’ve made this with chicken too and it was great, but I think I actually prefer the pork! This is a great quick and easy summer time dinner.
Indian Spiced Pork Skewers
1 1/2-2lbs pork tenderloin or sirloin pork roast
2 red bell peppers
1 large onion
1 T pressed garlic (or minced and use the tip below)
1 T curry powder
1 1/2 t kosher salt (much less if you’re using table salt, but you shouldn’t be using table salt!)
1/2 T cumin
1/2 T coriander
1/8 t cayenne pepper
1/4 C fresh lemon juice
3 T extra virgin olive oil
1 T water
Cut your pork into 1 1/2″ chunks and place in a zip-lock bag. Prepare peppers and onions by chopping into squares as well and then store in the fridge.
Press garlic into a small bowl. Here’s a great tip if you don’t own a garlic press and you want your garlic finer than a mince. Start by peeling the cloves by smashing them first. Mince them up and then pour the kosher salt right over it. Use a large knife to smash and mush and the kosher salt will break up the garlic making it into a nice paste. Works great!
Before skewering make sure to soak bamboo skewers in water for 20-30 minutes. Thread on pork chunks and alternate with red pepper and onion.
Pile them on a platter and serve hot. They’d be great with a side of Kate’s coconut rice!