PORK TENDERLOIN KEBABS
Looking for a delicious and easy summer meal? Try making these pork tenderloin kebabs! They can be marinated ahead of time for added convenience.
Equipment
- Skewers Bamboo or Metal
- Grill
- Large bowl to Marinate meat
Ingredients
- 4-5 lbs pork tenderloin
- 3-4 medium yellow onions
- 1 teaspoon Khmeli Suneli
- 1 teaspoon coriander
- 2 teaspoon ground black pepper
- 1½ tbsp sea salt
- ¾ cup olive oil
Instructions
- Clean and pat dry pork tenderloin. Then, cut into large 2-inch cubes
- Pulse onion with a blender or manually with a hand grater on the pokey side. *see expert tip on how to clean the blender after the onion. Add seasonings and olive oil to create your marinate.
- Coat cubed meat with the prepared marinate making sure it is coated well. Let it marinate in the refrigerator for at least 4 hours and if time permits overnight.
- Once the meat is done marinating assemble the tenderloin on skewers, metal or bamboo will work.
- Make sure there is space between meat pieces to make sure each piece is cooked through. Prepare your grill or if cooking over fire then wait for flames to settle and place your skewers onto the heat. Cook until the internal temperature reached 165F.
Notes
Tips:
If using a blender to pulse the onion, which is the easiest and most tear-free way to do it. After you are done and your onion is pulsed, add a squirt of soap and some water then turn on the blender again and let it pulse (clean) the blender cup. Do this immediately after so your blender cup will not absorb any onion taste or smell.