Ingredients with Measurements:
- 1 lb pork tenderloin, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow onion, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
- Wooden skewers, soaked in water for 30 minutes
For the Mustard-Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp lemon juice
- Salt and pepper, to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together olive oil, red wine vinegar, honey, smoked paprika, garlic powder, salt, and pepper.
2. Add pork cubes to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread marinated pork, bell pepper, and onion onto skewers, alternating between each ingredient.
5. Grill kebabs for 10-12 minutes, turning occasionally, until pork is cooked through and vegetables are charred.
6. While kebabs are cooking, make the mustard-yogurt sauce by whisking together Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper in a small bowl.
7. Serve kebabs hot with mustard-yogurt sauce on the side.
Time:
Preparation time: 40 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 310
Fat: 16g
Carbohydrates: 14g
Protein: 27g
Sodium: 300mg
Sugar: 11g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Red bell pepper and yellow onion can be substituted with any other vegetables of your choice.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add pineapple chunks to the kebabs for a sweet and tangy twist.
- Use a different marinade, such as teriyaki or BBQ sauce, for a different flavor profile.
- Make the kebabs vegetarian by using tofu or tempeh instead of pork.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Cut all ingredients into similar-sized pieces for even cooking.
- Baste kebabs with leftover marinade while grilling for extra flavor.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place kebabs in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve kebabs on a platter with the mustard-yogurt sauce on the side. Garnish with chopped fresh herbs, such as parsley or cilantro.
Garnishes:
Chopped fresh herbs, such as parsley or cilantro, make a great garnish for this dish.
Pairings:
This dish pairs well with a side of rice or quinoa, and a simple green salad.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Grilled zucchini and squash
Troubleshooting advice:
- If the pork is not cooking through, lower the heat on the grill or grill pan and cook for a longer period of time.
- If the vegetables are burning before the pork is cooked through, move them to a cooler part of the grill or grill pan.
Food safety advice:
- Make sure to cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Kebabs are a popular dish in many Middle Eastern and Mediterranean cuisines. They are typically made with marinated meat and vegetables, skewered and grilled over an open flame.
Flavor profiles:
This dish has a smoky, slightly sweet flavor from the marinade and charred vegetables, balanced by the tangy mustard-yogurt sauce.
Serving suggestions:
Serve kebabs hot with mustard-yogurt sauce on the side, along with a side of rice or quinoa and a simple green salad.
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Taste: Tangy, Savory, Spicy, Herbaceous, Smoky