These flavorful kebabs are seasoned with a combination of yogurt and spices. Yogurt is a great addition to any marinade because its slightly acidic nature helps to tenderize the meat while the thickness holds the herbs and spices in place, infusing the pork with delicious flavor.
These kebabs are perfect for a weeknight dinner as you can mix the marinade in the morning, add the pork, and leave in the fridge until it is time to grill. Serve these kebabs with warmed pitas and fresh salad.
- Combine yogurt with onion, lemon juice, garlic, ginger, salt, cumin, coriander, and black pepper in medium bowl.
- Place pork pieces in a resealable plastic bag and pour marinade over pork. Make sure all pieces of pork are coated well.
- Release air from the bag and seal well. Place pork in the refrigerator and let marinate for 4 to 12 hours.
- Preheat grill to medium heat. Thread marinated pork pieces onto skewers, about 4 to 5 pieces on each depending on the length of skewer. Do not overcrowd.
- Grill over a medium fire for about 25 to 30 minutes, turning often, or until pork has cooked through (reaching an internal temperature of 140 F/60 C).
- Once cooked, remove from the heat and allow to rest for 10 minutes, covered, before serving.
Tips and Variations
If you are using wooden skewers for this recipe, you need to soak them in water for at least 10 minutes (before sliding on the pieces of pork) to avoid burning while on the grill. And whether you use wood or metal skewers, you will want the empty part of the skewer to sit on the cooler side of the grill so they are not too hot to the touch and difficult to remove later.
You can add vegetables to these kebabs, but don't marinate them in the yogurt mixture. Instead, toss them in a little olive oil seasoned with the same spices that are in the marinade. Then thread on the skewers making sure to leave space between each piece and the pork to assure even cooking.
This spiced yogurt marinade is great for lamb and chicken as well. Grill as kebabs, remove the meat from the skewers and serve with toasted pita, cucumber tomato salad with feta, rice pilaf, and tzatziki sauce.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||5 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|