Ingredients
- 2 tablespoon coarse salt, either kosher or sea salt
- 1 1/2 teaspoon cumin seeds, toasted in a dry skillet and ground
- 1 teaspoon 1/2 to 1 3/4 pounds boneless pork loin, cut into 1-inch cubes
- 2 tablespoon coarse salt, either kosher or sea salt
- 1 1/2 teaspoon cumin seeds, toasted in a dry skillet and ground
- 1 teaspoon 1/2 to 1 3/4 pounds boneless pork loin, cut into 1-inch cubes
- 1/2 cup mango juice, fresh, bottled, or thawed frozen
- 1/2 cup fruity olive oil
- 2 tablespoon fresh lime juice
- 1/2 teaspoon coarse salt, either kosher or sea salt, or more to taste
- 2 tablespoon coarse salt, either kosher or sea salt
- 1 1/2 teaspoon cumin seeds, toasted in a dry skillet and ground
- 1 teaspoon 1/2 to 1 3/4 pounds boneless pork loin, cut into 1-inch cubes
- 1/2 cup mango juice, fresh, bottled, or thawed frozen
- 1/2 cup fruity olive oil
- 2 tablespoon fresh lime juice
- 1/2 teaspoon coarse salt, either kosher or sea salt, or more to taste
- 1 medium white or yellow onion, cut into 1-inch chunks
- 1 medium red onion, cut into 1-inch chunks
- 2 to 3 large mangoes, ripe but not mushy, cut into 3/4-inch cubes
Preparation
Baking Directions:
Combine the dry rub ingredients in a small bowl.
Sprinkle the pork with the dry rub, using about half of it.
Let the pork sit covered at room temperature for about 20 minutes.
If you plan to use the vinaigrette, whisk the ingredients together in a small bowl.
Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
Divide the pork cubes, onions, and mangoes into 6 portions and thread them on the skewers.
Arrange several onion and mango pieces together on the skewers, preferably in alternating colors, and push them together tightly so that they don't dry out before the pork is cooked through.
Sprinkle the kebabs with the remaining dry rub, then spray them with oil.
Grill the kebabs uncovered over medium heat for 12 to 14 minutes, until the meat is barely white at its center with clear juices.
Turn the kebabs every few minutes to cook evenly on all sides.
Serve the kebabs immediately.
Give the vinaigrette another stir, then pass to serve over the kebabs.
Tips:
Other equipment: long metal skewers and vegetable oil spray
