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Pork and Mango Kabobs

Recipe from Weber’s Charcoal Grilliing™ by Jamie Purviance

  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

20151023095405 Cg Pork 15

Sauce

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

Rub

  • 1 teaspoon pure chile powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon granulated garlic
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
 
  • 2 tablespoons extra-virgin olive oil
  • 4 boneless pork loin chops, each about 8 ounces, trimmed of excess fat, and cut into 1¼-inch cubes
  • 2 large mangoes, each about 12 ounces, peeled and cut into ¾-inch chunks

Special Equipment

  • 16 metal or bamboo skewers

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Instructions

  • If using bamboo skewers, soak them in water for at least 30 minutes.
  • 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 on the stove. 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.
  • In a medium bowl whisk the rub ingredients with the oil. Add the pork cubes and turn to coat evenly.
  • 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.
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
    Prepare the grill for cooking over high heat (500°F).
  • Brush the cooking grates clean. Grill the kabobs over direct high heat, with the lid closed, until the pork is barely pink in the center, 6 to 8 minutes, turning once. Remove from the grill and serve warm with the sauce drizzled on top.
    Brush the cooking grates clean. Grill the kabobs over direct high heat, with the lid closed, until an instant-read thermometer inserted into the center of the pork cube registers 145°F (or your preferred doneness), 6 to 8 minutes, turning once. Remove from the grill and serve warm with the sauce drizzled on top.
    Brush the cooking grates clean. Grill the kabobs over high heat, with the lid closed, until the center of the pork cube registers 145°F (or your preferred doneness), 6 to 8 minutes, turning once. Remove from the grill and serve warm with the sauce drizzled on top.

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