I’ve been on a skewers kick lately. I think we’ve established the fact that food on a stick is fun, and skewers are great because you can get a whole little meal proportioned out in single servings. Don’t be scared by the word “Indian” (admit it, some of you are!) This is every day stuff you probably already have in your cabinet. I love these flavors together and it was a great way to use up the pork tenderloin I had left over from making this recipe. I’ve made this with chicken too and it was great, but I think I actually prefer the pork! This is a great quick and easy summer time dinner.
Indian Spiced Pork Skewers
1 1/2-2lbs pork tenderloin or sirloin pork roast
2 red bell peppers
1 large onion
1 T pressed garlic (or minced and use the tip below)
1 T curry powder
1 1/2 t kosher salt (much less if you’re using table salt, but you shouldn’t be using table salt!)
1/2 T cumin
1/2 T coriander
1/8 t cayenne pepper
1/4 C fresh lemon juice
3 T extra virgin olive oil
1 T water
Cut your pork into 1 1/2″ chunks and place in a zip-lock bag. Prepare peppers and onions by chopping into squares as well and then store in the fridge.
Press garlic into a small bowl. Here’s a great tip if you don’t own a garlic press and you want your garlic finer than a mince. Start by peeling the cloves by smashing them first. Mince them up and then pour the kosher salt right over it. Use a large knife to smash and mush and the kosher salt will break up the garlic making it into a nice paste. Works great!
Mix the garlic and salt in a small bowl with the cumin, curry, and coriander and cayenne.
Add fresh lemon juice (not bottled!) and olive oil and stir it all up.
Pour spice mixture in the zip-lock bag with the pork. Seal bag, give it a good smoosh, and then let it sit in the fridge for 3-4 hours (longer is just fine)
Before skewering make sure to soak bamboo skewers in water for 20-30 minutes. Thread on pork chunks and alternate with red pepper and onion.
Grill on a preheated med heat grill for about 10 minutes total. Rotate them often to avoid burning. If you’ve cut your pork chunks an inch or smaller, they’ll be done pretty fast. Don’t overcook!
Pile them on a platter and serve hot. They’d be great with a side of Kate’s coconut rice!
I get about 12 skewers each time.
Enjoy!
Questions & Reviews
I wanted to hop on here to let you ladies know that this is one of the recipes that didn’t transfer over to your app (I’m sure you’ve already been made aware). This is one of my favorite recipes on your site because it’s so flavorful and versatile. I use it on a full pork tenderloin rather than skewers because I’m too lazy to cube and skewer my meat when I can just grill it whole. 😉 but it works great on other things too. I do it with chicken served w lentils and brown rice, and my favorite is actually on shrimp with a little extra lemon served with saffron rice and garlic wilted spinach. We’ve done a lot of variations, but this marinade always always always works. Love it!
I’m really excited to try this recipe! I recently became obsessed with Indian flavors after making tikki masala for the first time. I used the recipe out of the Sriracha Cookbook by Randy Clemens. It’s AH-mazing…a little spicy, but I put a dollop of plain yogurt on the top to cool it down 🙂
I really liked this recipe. I added mushrooms to the skewers and thought they were really great with it. I love the curry flavor, but also likes that it was a mild curry. I agree that the coconut rice is excellent with it.
Thanks for this recipe! I've never had Indian food but I've been wanting to try it. I made these last night and they were pretty good. I marinated them for a long time (about 7 hours) and they were a little too strong. I think that, next time, I will marinate them for less time and cut back on the curry amount a bit.
These look absolutely fabulous! I'll be making these for dinner tomorrow night! Thanks ladies for the great recipes. I'm really diggin this site.
We love Indian food too and my husband's favorite is Basil Coconut Chicken Curry (found here http://mykitchencafe.blogspot.com/2009/09/basil-chicken-in-coconut-curry-sauce.html ) Thanks for another great idea–can't wait to try these!
phew. Thanks Sara. You saved the day
Julie- yes, you could do it in the oven. I'd pop them under the broiler (but not at the very highest rack) or bake them at 425. You could also do them on an indoor grill pan. Be careful with wood skewers in the oven though- make sure to soak them first!
Is it possible to bake these in the oven? We have over a foot of snow here and I am NOT about to fire up the BBQ…
anyone?
We had this dish last night, and it was amazing!! I served basmati rice and acorn squash. Loved it! This will definitely be making a regular appearance at our house. Thanks for sharing!