I have a serious obsession with kebabs lately. There’s just something about eating meat off a stick in the summertime. I can’t get enough!
I particularly love meals that have lots of different flavors, colors, and textures, so this Latin Pork Kebab Bowl is right up my alley.
Just picture it: you, some pork, a bowl of awesomeness, two or six margaritas….. paradise, I tell you.
Looking at this picture I’m realizing that it looks like I borrowed some under-ripe tomatoes from the neighborhood Taco Bell….but, I didn’t. I swear. Those are actually chunks of papaya!
Papaya and avocado are one of my most favorite food pairings of all time. The smooth, creaminess of the avocado just perfectly balances the tang of the papaya. Together, they melt into smooshed-delicious-awesomeness in your mouth.
This creation put good use to the leftover pinto beans and white rice in my fridge. You can, of course, prepare fresh rice and beans but you know how I like to speed things up whenever possible.
What can I say? I get REALLY hungry after work. The husband calls it hangry – I’m so hungry, I’m just angry! You wouldn’t like me when I’m hangry.
Anyway, so here’s how you make this bowl of YUM:
Makes: 4 servings
- Juice of three limes
- 3 Tbs. grape seed oil
- 2 tsp. brown sugar
- 1 tsp. cumin
- 1 large clove garlic, minced
- Pinch cayenne pepper
- Kosher salt
- 1 lb. pork tenderloin, trimmed and cut into 1-inch cubes
- Bamboo skewers
- 2 c. cooked rice
- 1 1/2 c. cooked pinto or black beans (or just use one can, rinsed and drained)
- 1 small avocado, diced
- 1 cup papaya, diced
- Juice from half a lime
- 1/4 cup cilantro, chopped
- 1/4 cup red onion, chopped
- Salt and pepper to taste
- To make the marinade, combine the juice of three limes, grape seed oil, brown sugar, cumin, minced garlic, cayenne pepper, and a dash of salt in a resealable plastic zipper bag. Add the cubed pork, toss to coat, and refrigerate for at least an hour, but up to four hours.
- Meanwhile, soak your bamboo skewers in water for at least thirty minutes. Maybe have a beer.
- Cook your rice if you don’t have any leftovers to use: in a heavy bottomed pan, bring to a boil 1 cup dry rice, 2 cups water, a teaspoon of oil and a dash of salt. Continue boiling until water has reduced to just barely skimming the surface of the rice. Turn the heat to low, and simmer, covered, for fifteen minutes or until all water is absorbed.
- Add the juice from half a lime to a medium sized bowl and add your red onion. Set aside.
- Fifteen minutes before your pork is done marinading, preheat your grill to medium-high.
- Once marinaded, thread pork cubes onto your pre-soaked skewers and place them on the grill. Cook for about 8 minutes, turning once or twice, until cooked to an internal temperature of 145 degrees Fahrenheit. Remove from grill and let rest for three-five minutes.
- Meanwhile, add your papaya and avocado to the boil containing your lime juice and red onion and toss to coat. Add salt and pepper to taste.
- Set out four bowls and to each one place a quarter of each of your components in the following order: rice, beans, papaya/avocado mixture, cilantro, and, finally, top with pork kebabs.
Nom nom nom nom nom.
Don’t mind me, just chowing down over here.
What are your favorite foods to eat off of a stick? What else should I do with the massive amount of leftover papaya I have?
Nutrition (per serving):
446 calories, 17 g. fat, 20 g. protein, 56 g. carbs, 11 g. fiber. WW PointsPlus: 11
Caribbean Pork and Clementine Kebabs – from Healthy. Delicious.
Mango Pork Kebabs – from Pots and Plots
Papaya & Avocado Salad – from The Leftover Queen