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Moroccan pork kabobs with mint
Servings
6
Ingredients
2 packages 300 g (about 10 ounces each) duBreton pork cubes
30 ml (2 tbsp.) minced fresh mint
2 garlic cloves, crushed
3 ml (1/2 tsp.) ground cinnamon
3 ml (1/2 tsp.) ground cumin
3 ml (1/2 tsp.) salt
3 ml (1/2 tsp.) freshly ground black pepper
65 ml (1/4 cup) olive oil
30 ml (2 tbsp.) minced fresh mint
2 garlic cloves, crushed
3 ml (1/2 tsp.) ground cinnamon
3 ml (1/2 tsp.) ground cumin
3 ml (1/2 tsp.) salt
3 ml (1/2 tsp.) freshly ground black pepper
65 ml (1/4 cup) olive oil
- Place pork cubes in large bowl.
- In small dish stir together remaining ingredients and pour over pork; stir to coat evenly.
- Cover and refrigerate overnight.
- Remove pork cubes from marinade and thread onto four skewers (use metal or bamboo skewers that have been soaked in water for an hour).
- Prepare medium-hot fire in grill. Grill pork kabobs on direct heat, turning occasionally, about 10 minutes.
Nutrient analysis per serving: 279 calories, 21.3 g protein, 0.7 g carbohydrates, 20.8 g total fat, 5.5 g saturated fat, 65 mg cholesterol, 251 mg sodium, 68% calories from fat, 1% calories from carbohydrates
