Garnish these mildly spicy kabobs with sliced star fruit (carambola) or other tropical fruit. If you're using wooden skewers, soak them in water for 30 minutes before using to prevent charring.
Ingredients
- 1 pork tenderloin (3/4 lb/375 g)
- 2 tbsp (25 mL) lime juice
- 2 tbsp (25 mL) chopped fresh coriander or parsley
- 1 tbsp (15 mL) packed brown sugar
- 1 tbsp (15 mL) vegetable oil
- 2 tsp (10 mL) curry powder
- 1/2 tsp (2 mL) grated lime rind
- 1/4 tsp (1 mL) salt
- Pinch pepper
- 1 large sweet yellow pepper
Steps
- Cut pork into 1-1/2-inch (4 cm) cubes.
- In bowl, whisk together lime juice, coriander, sugar, oil, curry powder, lime rind, salt and pepper; add pork and toss to coat. Cover and marinate for 30 minutes or refrigerate for up to 2 hours. Cut yellow pepper into chunks about same size as pork.
- Alternately thread pork and yellow peppers onto each of 4 skewers reserving any marinade. Grill over medium-hot coals or at medium setting for about 15 minutes or until pork is no longer pink inside, turning occasionally; and basting with reserved marinade.
