These marinated pork kabobs are a great way to kick off grilling season! Layered with fresh onion and bell peppers, pieces of tender pork are flavored with navel orange and nutty sesame. Serve them with a simple salad, pearled couscous or a side of Asian-inspired noodles.
TIME TO TABLE:
1 hour 30 minutes prep, 20 minutes grilling.
1.5 lbs. pork loin, cut into 24 equal pieces
2 bell peppers, cut into 12 pieces
1 large onion, cut into 12 pieces
6, 10 to 12 inch wood skewers, soaked
1 cup fresh Paramount Citrus navel orange juice
¼ of a large onion, chopped
6 cloves garlic, peeled
¼ cup tahini
2 tablespoons soy sauce
1 teaspoon dark sesame oil
Zest of 1 Paramount Citrus navel orange
1. Make each skewer by sliding on a piece of bell pepper, a piece of pork, a piece of onion, pork, bell pepper, pork, onion and pork. Lay the skewers in a single layer in a large casserole dish.
2. Add the orange juice, onion, garlic, tahini, soy sauce, sesame oil and orange zest to a blender. Puree until all ingredients are combined.
3. Pour the marinade over the kabobs. Turn them over a few times to coat them evenly. Cover the dish and place in the refrigerator for about 1 hour. Remove from the refrigerator 15 minutes before ready to grill.
4. Grill over medium-high heat for 15 to 20 minutes, until the pork pieces are no longer pink in the center or until they reach an internal temperature of at least 145 degrees F.