Meat, vegetables, potatoes, seafood -- all can be placed right on the hot grate, cooked in aluminum pouches, or stir fried in cast iron. Add a few fresh herbs, a squirt of citrus, a bit of butter or sesame oil, and the varieties are endless.
These skewers are a blast of summer flavor, bright with lemon, lime, and orange, and pungent with garlic and onion. Use the sauce sparingly as it's quite intense. And, of course, feel free to adjust the flavors however you like.
- 1 1/2 pounds pork tenderloin, cut into 1-inch cubes (or slightly larger)
- Zest of 1/2 lemon
- Zest of 1/2 lime
- Zest of 1/2 orange
- 1 teaspoon fresh lemon juice
- 2 teaspoons fresh lime juice
- 3 Tablespoons fresh orange juice
- 1 teaspoon dark rum (optional)
- 3 Tablespoons diced red onion
- 2 cloves garlic, pressed
- 2 Tablespoons chopped fresh parsley
- 3 Tablespoons canola oil
- 1 teaspoon ground cumin
In a non-metal bowl combine the citrus juices and zest, rum, red onion, garlic, parsley and a pinch of salt and pepper. Set aside. This sauce can be made three or four days ahead.
Toss the cubed pork with canola oil, cumin, and two Tablespoons of the garlic-citrus sauce. This can be done several hours before cooking. Thread the pork onto skewers and cook over a medium grill until done, about three minutes per side, depending on your grill.
You can serve the meat on a bed of crisp, shredded lettuce with the sauce. I served mine with grilled asparagus tossed with olive oil, lemon juice, salt and pepper and cumin-laced sweet potato wedges grilled in a packet.
Look for my guest post on Mystery Lover's Kitchen this Sunday June 13. I'm sharing Sophie Mae's Dad's recipe for baked chile rellenos!