The perfect grilled pork kebobs from Edible Boston.
Ingredients:
2 jalapeño peppers, flesh and seeds roughly chopped
3 garlic cloves
1 large bunch cilantro, leaves and stems chopped
1½ teaspoons ground cumin
juice of 1 lime
2 tablespoons neutral oil, like avocado or light olive oil, plus more for grilling
3 tablespoons honey
1 tablespoon kosher salt, and more to taste
2 pounds pork loin, tenderloin or boneless country-style ribs, cut into 1½-inch pieces
1 small sweet onion, finely chopped
Place the jalapeño, garlic, half the cilantro, cumin, lime juice, 2 tablespoons oil, honey and 1 tablespoon salt in a blender. Blend on high speed until bright green and smooth.
Place the pork in a shallow ceramic baking dish or in a zip-top bag. Pour over half the marinade and stir to coat all the pieces. Thread the pork onto metal skewers and season with salt. Refrigerate for at least 30 minutes or up to 3 hours.
Combine the remaining marinade with the rest of the chopped cilantro and the chopped onion and set aside or refrigerate until ready to serve.
Prepare a charcoal grill with a hot side and a cooler side, or turn a gas grill to high on one side and medium on the other. Brush the grill rack to clean it. With a wadded paper towel, quickly brush the grill grates with oil.
Grill pork skewers on high for about 2 minutes per side. Transfer to the cooler side of the grill and cook for about 3–4 minutes more per side for a total of 10–12 minutes cooking time. Serve the skewers with the reserved sauce.
