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- Serving: 8
These delicious, colorful kabobs are terrific served with rice pilaf or flavorful couscous and a medley of grilled vegetables. The Indian spice rub can be made several days in advance. Place in a covered jar and refrigerate until ready to use.
- 1 bone-in sirloin pork roast, about 4 pounds, boned and cut into 1 1/2-inch cubes
- 2 large red bell peppers, seeded, deribbed, and cut into 1-inch squares
- 2 large sweet onions, such as Walla Walla or Vidalia, cut into 1-inch chunks
- 12 (12-inch) skewers, soaked in water for at least 30 minutes
- Vegetable oil cooking spray
- Indian Spice Paste:
- 4 large cloves garlic
- 2 tablespoons curry powder
- 1 tablespoon kosher salt
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/4 teaspoon cayenne
- 1/2 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons water
- To make Indian spice paste, place garlic in food processor and process until minced. Add spices, lemon juice, oil, and water. Process until thoroughly combined.
- Place pork in large self-sealing plastic bag. Pour paste over pork and mix pork with paste until pork is evenly coated. Seal bag and refrigerate for 2 to 4 hours.
- Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Thread pork onto skewers, alternating with pieces of red pepper and onion.
- Spray grill grate with vegetable oil spray. Grill kabobs directly over medium-hot fire, turning to brown evenly on all sides, for total of 10 to 12 minutes. Transfer to warm platter or individual dinner plates and serve.