Friday, April 11, 2014

Caribbean-Style Marinated Pork Kebabs

As I've mentioned, Dave and I get a CSA share from a local farm, Springdell Farms. Not only do they have excellent produce and wonderful staff, but they also raise some mighty tasty meat.  Recently, we picked up some pork kebab meat which we knew immediately would end up on the grill. Dave picked out an amazing marinade that I'll look forward to using again. I mean, you can't go wrong if your meat is going to take a bath in some dark rum and spices, right? The pork turned out slightly sweeter than I expected, but in a good way. It was well flavored and definitely delicious--as it should be.

This recipe comes from a simple book, Marinades and Rubs: 40 Tantalizing Recipes to Stimulate Your Palette and Add Sparkle to Your Meals! Wow that's a mouthful. And while I'm not sure our meal sparkled (Dave would be concerned with that), this marinade did add a ton of flavor. I love how a marinade makes everything tender and soaks all the way through to every morsel. Without fresh ginger, I substituted ground, but I was able to use fresh nutmeg, before it slipped out of my finger and jumped into marinade--you may have seen the picture if you follow me on Instagram or Twitter. After an afternoon spent lounging in the marinade, we skewered the meat with peppers and onions and tossed it on the grill for an awesome and tasty dinner. Can't wait to pick up more delicious meat from the farm tomorrow!

Caribbean-Style Marinated Pork Kebabs


1/2 cup dark rum
1/4 cup vegetable oil
1/4 cup fresh lime juice
1 Tablespoon dark brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 pound pork kebab meat (or tenderloin cut into large chunks)
1 large pepper (not pictured)
1 medium onion (not pictured)

Whisk together run, oil, lime juice, brown sugar, ginger, allspice, nutmeg and salt. Note: To get the most juice out of your lime, microwave for 15-20 seconds, then roll on a counter with the palm of your hand before slicing in half.

Gently pierce the meat then place in the bottom of a shallow, non metallic bowl (I use ceramic).

Pour marinade over scored meat. Cover and refrigerate for 2-4 hours.

Cut peppers and onions into about one-inch chunks, leaving several layers of onion together.

Using either metal or wooden skewers, alternate between pork and vegetables. If using wooden skewer, be sure to soak in water for 10-15 minutes before adding meat and vegetables.

Heat grill to about 450 degrees F. Add kebabs to middle of grill and sear about 3-4 minutes on each side. Reduce heat to medium, between 350-400 degrees, turning off middle burner. Cook for an additional 15-20 minutes until the internal temperature reaches 160 degrees F.

Remove from grill and let rest for 5 minutes before serving.

Makes 4 kebabs.

Happy Baking,
The Cookie Princess

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