Citrus-Marinated Pinchos (Pork Kabobs)
1 tbsp oregano, fresh, packed
2 tsp Kosher salt
6 each cloves garlic
3 tbsp olive oil
1 tbsp white vinegar
1 1/2 tsp black pepper
1/2 tsp orange zest
1/2 tsp lemon zest
1 lb pork loin roast, fat removed
2 tsp Kosher salt
6 each cloves garlic
3 tbsp olive oil
1 tbsp white vinegar
1 1/2 tsp black pepper
1/2 tsp orange zest
1/2 tsp lemon zest
1 lb pork loin roast, fat removed
Method
| 1. | In a mortar and pestle, smash the oregano into a paste. Add the salt and garlic and continue to crush until everything is well-combined. Stir in the olive oil, vinegar, pepper and citrus zests. Set the marinade aside. |
| 2. | Cut the pork into 1-inch cubes. Place the pork into a zippered plastic bag, cover the pork pieces with the marinade and let sit in the refrigerator for about 20 minutes. |
| 3. | Heat the grill to medium. Skewer the pork pieces and grill the kabobs for 7-10 minutes, turning occasionally for even grilling. The pork should be barely pink and the internal temperature should reach 145 degrees. |
Ingredients
Makes 4 servings
Nutritional Information (Per Serving)
190 calories, 8.1g total fat, 2.6g carbohydrates, <1g fiber, 25.8g protein
Tip: When using wooden skewers, soak them in boiling water for 10 minutes before skewering. This will keep them hydrated and avoid burning on grill.
