Moorish Pork Kabobs

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  • Makes: 8 servings
  • Makes: 8 appetizer servings
  • Prep: 20 mins
  • Marinate: 2 hrs to 8 hrs
  • Grill: 12 mins

Moorish Pork Kabobs

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Directions

  1. Trim fat from meat. Cut meat into 1- to 1-1/2-inch pieces. Place meat in a resealable plastic bag set in a shallow dish. In a small bowl combine oregano, garlic, coriander, paprika, salt, thyme, and cayenne pepper. Sprinkle mixture over meat. Seal bag; massage to rub seasoning into meat. Add oil and lemon juice to bag. Seal bag again; turn to coat meat. Marinate in the refrigerator for 2 to 8 hours, turning bag occasionally.
  2. Thread meat onto wooden* or metal skewers, leaving 1/4 inch between pieces.
  3. For a charcoal grill, grill meat skewers on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until meat is slightly pink in center, turning occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place meat skewers on grill rack over heat. Cover and grill as directed.)

From the Test Kitchen

*Tip:

If using wooden skewers, soak in enough water to cover for at least 30 minutes before using.

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Nutrition Facts (Moorish Pork Kabobs)

  • Per serving:
  • 108 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 36 mg chol. ,
  • 172 mg sodium ,
  • 1 g carb. ,
  • 11 g pro.
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