Serves 6
70 min
Grilled Pork Skewers with Grilled Tomato Relish
Recipe GLPRaf7444d43b7124
Tender pork skewers infused with warm spices like coriander, cumin, and cinnamon, grilled to perfection and served with a charred tomato relish. The honey-spiced glaze adds sweetness and depth, while fresh grilled lemon and green onions brighten the dish. A complete meal that balances smoky, savory, and sweet flavors.
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Ingredients
2 lemons
¼ cup vegetable oil
5 garlic cloves, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
2 pounds boneless country-style pork ribs, trimmed and cut into 1-inch pieces
4 tablespoons unsalted butter
2 tablespoons honey
12 ounces cherry tomatoes
6 green onions
Directions
Zest one of the lemons to yield 1 tablespoon zest and place it in a large mixing bowl. Cut both lemons in half and set aside for grilling.
Add the vegetable oil, minced garlic, ground coriander, ground cumin, salt, black pepper, ground nutmeg, and ground cinnamon to the bowl with the lemon zest. Whisk all ingredients together until well combined. Remove 2 tablespoons of this spice marinade and set aside in a separate small bowl. Add the pork pieces to the remaining marinade in the large bowl, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Remove the pork from the refrigerator. Remove each piece from the marinade and thread onto four 12-inch metal skewers, pressing the pieces close together. Discard any remaining marinade that has contacted the raw pork. Thread the cherry tomatoes onto three separate 12-inch metal skewers.
In a small saucepan, combine the butter, honey, and the reserved 2 tablespoons of spice marinade. Place over medium heat and whisk constantly for about 1 minute until the butter is melted and the mixture becomes fragrant. Divide this honey mixture evenly between two bowls: a small bowl for basting during grilling, and a large bowl for making the tomato relish.
Preheat the grill to high heat. For a charcoal grill, prepare the coals and spread them evenly across the grill. For a gas grill, turn the burners to high, cover, and heat for about 15 minutes, then reduce the heat to medium. Once hot, clean and oil the cooking grate.
Place the pork skewers, tomato skewers, green onions, and lemon halves (cut side down) directly on the hot grill. Grill the pork skewers covered if using a gas grill, turning every 2 minutes and basting with the honey mixture from the small bowl, for 12-15 minutes until the internal temperature reaches 145°F. Grill the green onions, tomatoes, and lemon halves, turning occasionally, until they develop light charring.
As each item finishes grilling, transfer it to a clean serving platter. Loosely tent the pork skewers with aluminum foil to keep warm. Slide the grilled cherry tomatoes off their skewers into the large bowl containing the remaining honey mixture. Coarsely chop the grilled green onions and add them to the tomatoes. Squeeze the juice from the grilled lemon halves over the tomato mixture. Use a fork to coarsely mash the tomatoes into a relish consistency. Stir in any accumulated pork juices from the platter and adjust seasoning with salt and pepper as needed.
Serve the pork skewers topped with the grilled tomato relish.
