Pork and Mango Kebabs

These kebabs are very good.  I use a combo of pineapple and mango.  Served with brown rice cooked with some sesame oil and throw in some scallions before serving on top, onions and peppers on kebabs, small red potatoes cut in half if large, cherry tomatoes and if you like mushrooms go for it (my family does not).  Everything but the rice (obviously) go on skewers.

Here's how I cook them:

• Meat on its own kebabs (use steak, shrimp, chicken or pork)
• Onions and peppers (alternate each one) on their own
• Potatoes, fruit, tomatoes on their own as well.

Potatoes go on the grill first since they take the longest. Then after 5 minutes or so, add the Onions/Peppers. After about 10 minutes, add the meat of choice and fruit.  At the very end about 1-2 minutes, add the cherry tomatoes.

Serves: 4 to 6 // Prep time: 20 minutes | Grilling time: 6 to 8 minutes | Special equipment: 16 metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes)

INGREDIENTS

SAUCE

• 1 cup fresh orange juice
• 2 tablespoons honey
• Finely grated zest of 1 lime
• 2 tablespoons fresh lime juice
• ½ teaspoon finely grated peeled, fresh ginger
• ¼ teaspoon kosher salt
• 1 tablespoon thinly sliced fresh mint leaves
• 4 boneless pork loin chops, each about 8 ounces and 1 to 1-¼ inches thick, trimmed of excess fat and cut into 1- to 1¼-inch cubes or a whole pork tenderloin cut into cubes (which I prefer)
• 2 tablespoons extra-virgin olive oil

RUB

• 1 teaspoon pure chile powder
• 1 teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon granulated garlic
• ½ teaspoon dried oregano
• ¼ teaspoon ground black pepper

• 2 large mangoes, each ¾ to 1 pound, peeled and cut into ½- to 1-inch chunks 

OR

• 1 large pineapple cut into chunks 

INSTRUCTIONS

In a small saucepan combine the orange juice, honey, lime zest, lime juice, ginger, and salt. Bring the mixture to a simmer over medium heat. Simmer gently until the mixture thickens to a syrupy consistency and ½ cup of the liquid remains, 20 to 30 minutes. Allow to cool. Add the mint.

Place the pork in a medium bowl. Add the oil and mix to coat evenly. In a small bowl mix the rub ingredients. Sprinkle the rub over the meat and mix to coat the chunks evenly.

Thread the pork cubes and the mango chunks alternately onto skewers. Allow the skewers to stand at room temperature for 15 to 30 minutes before grilling.

Prepare the grill for direct cooking over high heat (450° to 550°F).

Brush the cooking grates clean. Grill the kebabs over direct high heat, with the lid closed as much as possible, until the pork is barely pink in the center, 6 to 8 minutes, turning once and swapping their positions as needed for even cooking. 

Remove from the grill and serve warm with the sauce drizzled on top.