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Mango Pork Kebabs

July 18, 2012

My standby easy, summer, I-don’t-know-what’s-for-dinner food is kebabs.  It’s so simple to just grab some kind of meat, whatever veggies are in the fridge, mix up a marinade, throw them on a skewer, and toss them on the grill.  And hardly any dishes!  Plus, they’re usually quite lean and a great way to take advantage of all the glorious fresh summer produce.  Mangos were on special at the grocery, so I had an extra lying around and decided to pair it with pork (as I so often love fruit flavors with pork).  The end results were marvelous.  Serves 2 on its own.  Would serve 3 to 4 if served with rice.

Ingredients:

  • 10-12 ounces of pork loin or chops cut into 1 inch chunks
  • 1 mango, pitted and peeled, cut into 1 inch chunks
  • 1 red bell pepper, cored and seeded, cut into 1 inch chunks
  • 4 ounces of baby bella mushrooms
  • 2 sweet onions, cut into quarters
  • 2 tablespoons honey
  • juice of 1 lime
  • 1/4 tsp cayenne pepper
  • pinch kosher salt
  • Pam for grilling

Directions:

  1. Cut and chop all your meat and veggies.  Add everything to a bowl.
  2. Mix the honey, lime juice, and cayenne pepper and drizzle over the kebab components.  Stir well to coat.
  3. Sprinkle lightly with kosher salt and stir again.
  4. Thread your kebabs on skewers of your choice (if you’re using wooden ones, soak them for half an hour first so they don’t catch on fire on the grill).
  5. Spray your grill surface with Pam for grilling or some other high heat cooking spray.  With the sugars in the mango, this is ESSENTIAL.
  6. Preheat your oven to approximately 350 degrees.
  7. Grill the kebabs approximately 10 minutes a side, until pork is cooked through.
  8. Serve alone or over rice.

Printable version.

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