Pork and Mango Kabobs
By Chris Luther / March 3, 2015.
Recipe from Weber’s Charcoal Grilliing™ by Jamie Purviance
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)
- 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
- 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
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.
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.
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).
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.