If you have been following this blog for any time at all you will have noticed that I adore the combination of fennel seeds, cumin seeds and coriander seeds. This recipe for spicy grilled pork kabobs adds coriander leaves, lime juice, garlic and jalapeno to that magic combo.
See Turkish Lamb Chops for another example.
Those spices char in the high heat of the grill or under the broiler, turning them into an aromatic counter point to the cubes of juicy pork.
If you are using wooden skewers, soak them in water for at least an hour before you thread on the pork. I find an empty wine bottle (of which we have an abundance these days) is the perfect size.
If you have time, marinate the pork in the spices for 24 hours before cooking.
- 1 3/4 boneless pork shoulder, cut into 1 1/2 cubes
- kosher salt
- 1 lime, plus extra wedges for serving if desired
- 1/4 cup cilantro or basil or mint or a combination
- 2 tablespoons of fish sauce
- 2 garlic cloves, smashed an peeled
- 1 jalapeno or other green chili, seeded if you want a milder flavor (I used only 1/2)
- 1 teaspoon honey
- 1 1/2 tablespoons fennel seeds
- 1 tablespoon of cumin seeds
- 1 tablespoon of coriander seeds
- Season the pork lightly with kosher salt (use less if using sea or regular salt) and put it into a bowl or resealable plastic bag.
- In a small dry skillet toast the fennel, cumin and coriander seeds until they become aromatic and golden brown.
- Juice the lime into a blender or food processor. Add the cilantro, fish sauce, garlic, jalapeno and honey. Blend until the jalapeno and garlic are pureed. Add the fennel, cumin and coriander seeds and pulse four or five times to bruise the spices and mix them in.
- Pour the mixture over the pork, tossing to coat all sides. Refrigerate for 30 minutes or up to 24 hours.
- When ready to cook, heat the grill or broiler with a rack 4 inches from the heat source.
- Thread the pork onto skewers, leaving a little space between each piece.
- Grill or broil over the highest heat possible (2-5minutes) then turn the skewers or pieces and continue cooking on all sides until browned and charred in spots. A little pink in the center is fine but there shouldn’t be any red spots.
- Serve sprinkled with additional sprigs of herbs if desired.
We served this with grilled zucchini from the garden and sliced tomatoes.
It’s grilling season here in the Northern Hemisphere and this is a perfect dish to bring to Fiesta Friday hosted by the lovely Angie. It’s Fiesta Friday #336 and I am the lucky cohost this week. Click on the link to join the party, discover delicious recipes, fun crafts, decorating and gardening ideas. Please consider adding your own link as well, we would love to get to know you.