(0)

Dec 14, 2007

Pork and Mango Kabobs Recipe from Weber’s Charcoal Grilliing™ by Jamie Purviance

Rating: 0 stars

Login to Write a Review

Serves: 4 to 6 // Prep time: 20 minutes | Grilling time: 6 to 8 minutes | Special equipment: 16 metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes)

Grocery List

Fresh Produce

  • .25 oz fresh ginger
  • .25 oz fresh mint
  • 2 limes
  • 2 mangoes

Meat / Poultry / Seafood

  • 4 boneless pork loin chops, each about 8 oz and 1 to 1¼" thick

Oil and Spices

  • .5 tsp dried oregano
  • 2 tbsp extra-virgin olive oil
  • .25 tsp freshly ground black pepper
  • .5 tsp granulated garlic
  • .5 tsp ground cumin
  • 1.25 tsp kosher salt
  • 1 tsp pure chile powder

Condiments

  • 2 tbsp honey

Other

  • 8 fl oz fresh orange juice

Special Equipment

  • metal or bamboo skewers

Ingredients

Sauce

  • 1 cup fresh orange juice
  • 2 tablespoons honey
  • Finely grated zest of 1 lime
  • 2 tablespoons fresh lime juice
  • ½ teaspoon finely grated peeled, fresh ginger
  • ¼ teaspoon kosher salt
  • 1 tablespoon thinly sliced fresh mint leaves

  • 4 boneless pork loin chops, each about 8 ounces and 1 to 1-¼ inches thick, trimmed of excess fat and cut into 1- to 1¼-inch cubes
  • 2 tablespoons extra-virgin olive oil

Rub

  • 1 teaspoon pure chile powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon granulated garlic
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground black pepper

  • 2 large mangoes, each ¾ to 1 pound, peeled and cut into ½- to 1-inch chunks

Instructions

  1. In a small saucepan combine the orange juice, honey, lime zest, lime juice, ginger, and salt. Bring the mixture to a simmer over medium heat. Simmer gently until the mixture thickens to a syrupy consistency and ½ cup of the liquid remains, 20 to 30 minutes. Allow to cool. Add the mint.

  2. Place the pork in a medium bowl. Add the oil and mix to coat evenly. In a small bowl mix the rub ingredients. Sprinkle the rub over the meat and mix to coat the chunks evenly.

  3. Thread the pork cubes and the mango chunks alternately onto skewers. Allow the skewers to stand at room temperature for 15 to 30 minutes before grilling.

  4. Prepare the grill for direct cooking over high heat (450° to 550°F).

  5. Brush the cooking grates clean. Grill the kabobs over direct high heat, with the lid closed as much as possible, until the pork is barely pink in the center, 6 to 8 minutes, turning once and swapping their positions as needed for even cooking. Remove from the grill and serve warm with the sauce drizzled on top.

Be the first to write a review.

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
Pork and Mango Kabobs

×