Grilled Chili-Rubbed Pork Kabobs with Peach Salsa

Grilled Chili-Rubbed Pork Kabobs with Peach Salsa

Pork kabobs with peach salsa

Savory pork skewers with a fresh peach salsa are a great way to liven up dinner. You can bring a bit of summer to your plate by using frozen peaches when they’re not in season.

Serve over a salad, couscous or nestled in a warm pita. Serves 6.

Ingredients:

Peach Salsa

Fresh or frozen peach slices (diced) 1½ cups
Fresh tomatoes (diced) ½ cup
Onions (diced) ½ cup
Cilantro (chopped) ¼ cup
Lime juice 2 tablespoons
Crushed red pepper flakes 1 teaspoon
Extra virgin olive oil 2 teaspoons

Pork Kabobs

Pork loin, boneless (trimmed of excess fat) 1½ pounds
Chili powder 2 tablespoons
Cumin 2 tablespoons
Salt and black pepper ½ teaspoon each


Salsa

  1. Combine peaches, tomatoes, onions, cilantro, lime juice, pepper flakes and olive oil in a small bowl.
  2. Mix until evenly combined.
  3. Set aside and let marinate for at least one hour so the flavors can combine.

Pork

  1. Cut pork into 1½-inch cubes.
  2. Toss with chili powder, cumin, salt and pepper until coated with spices.
  3. Place pork on skewers, four cubes per skewer. If you do not have skewers, you can cook on the stovetop with a bit of oil.
  4. Grill or roast skewers at medium heat until fully cooked. The U.S. Department of Agriculture recommends a minimum temperature of 145 degrees for pork loin.
  5. Top pork skewers with peach salsa.

Make it a meal.

  • Serve pork and peach salsa on a garden salad.
  • Steam couscous and top with the pork and peach salsa.
  • Try a new kind of sandwich by adding pork and salsa to a pita with fresh lettuce.
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