GRILLED SPICED PORK SKEWERS WITH ONION AND CAPER RELISH   six tablespoons extra-virgin olive oil

five garlic cloves, minced

one tablespoon grated lemon zest

one tablespoon ground coriander

two teaspoons ground cumin

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

salt and pepper

one 1/2 pounds boneless country- style pork ribs, trimmed of all visible fat and cut into inch pieces

two onions, sliced into 1/2 inch – thick rounds

1/2 cup pitted kalamata olives, chopped

1/4 cup capers, rinsed

three tablespoons balsamic vinegar

two tablespoons minced fresh parsley

Whisk 1/4 cup oil, garlic, lemon zest, coriander, cumin, nutmeg, cinnamon, 1/4 teaspoon salt, and 1/2 teaspoon pepper together in medium bowl. Measure out and reserve two tablespoons marinade. Combine remaining marinade and pork in one gallon zipper – lock bag and toss to coat. Press out as much air as possible and seal bag. Refrigerate for at least one hour or up to two hours, flipping bag every thirty minutes. Remove pork from bag and pat dry with paper towels. Thread pork tightly onto four twevle inch metal skewers. Thread onion rounds from side to side onto two twelv








Leave a reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>