Spiced pork skewers | The Honolulu Advertiser

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Spiced pork skewers | The Honolulu Advertiser | Hawaii's Newspaper

Posted on: Wednesday, September 24, 2003

QUICK AND EASY
Spiced pork skewers

By Renee Schettler
Washington Post

A spice rub and a marinade rarely exist side by side in the same recipe. Sometimes, however, it makes sense. If you're short on time, use only the rub.

This recipe is adapted from "The Casual Vineyard Table" (Ten Speed Press, 2003).

Spice rub:

1 teaspoon curry powder

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

Marinade:

3 tablespoons freshly squeezed lemon juice or equal parts orange and lemon juices
1/4 cup white wine
3 tablespoons olive oil
1 teaspoon chopped garlic

To assemble:

1 1/2 pounds pork tenderloin, cut into 1-inch cubes
12 fresh mission figs, ends trimmed, halved lengthwise (optional)
Kosher salt and freshly ground black pepper
1 lemon, quartered
Skewers (soaked in water for 30 minutes if using bamboo)

For the rub, combine curry powder, cumin, coriander, nutmeg and cinnamon. For the marinade, combine lemon juice, wine, oil and garlic.

Place pork in large bowl and sprinkle with spice mixture. Add marinade and toss gently to combine. Cover and refrigerate for at least 20 minutes, turning once or twice. Prepare the grill. Transfer pork to skewers. Season pork with salt and pepper to taste and grill, turning once, until the pork is cooked through, 7 to 10 minutes.

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