Pep up pork and veggies with a zippy citrus-herb marinade and subtle smoky char from your trusty cast-iron grill pan.
Garlic-Citrus Pork and Pepper Kabobs
- ½ cup chopped fresh cilantro
- ½ cup olive oil
- 6 cloves garlic, smashed
- 1 tablespoon orange zest
- ⅓ cup fresh orange juice
- ¼ chopped fresh mint
- 2 teaspoons lime zest
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1 teaspon ground cumin
- 1 teaspon ground black pepper
- 2 pounds pork tenderloin, cut into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 large zucchini, halved lengthwise and sliced ½ inch thick crosswise
- ½ medium red onion, cut into 1-inch pieces
- 8- to 12-inch skewers (see Kitchen Tip)
- Garnish: fresh cilantro, fresh mint, orange wedges, lime wedges
- In a large bowl, whisk together cilantro, oil, garlic, orange zest and juice, mint, lime zest and juice, salt, cumin, and pepper; pour half of mixture into another large bowl. Stir pork into one bowl; stir vegetables into other bowl. Cover bowls, and refrigerate for at least 1 hour or up to overnight.
- Heat a cast-iron grill pan over medium heat. Thread pork and vegetables onto skewers as desired, discarding marinade. Add skewers; cook, turning occasionally, until pork and vegetables are browned and a meat thermometer inserted in pork registers 150°, 12 to 15 minutes. Let stand for 5 minutes before serving. Garnish with cilantro, mint, orange, and lime, if desired.
KITCHEN TIP: If using wooden skewers, soak them in water for at least 30 minutes before adding pork and vegetables. Chicken or beef can be swapped for pork.