Take mojo marinated pork outside this summer with these flavor- packed kebabs. Using a variety of veggies and( surprise!) fruit means you noway have to make the same kebab doubly.
What Is Mojo Marinade?
Mojo( pronounced mo- HO) is a garlic- and citrus- seasoned sauce that’s relatively acidic and generous onflavor.However, chances are it was made with mojo marinated pork repast, If you ’ve ever had a Cubano sandwich.
In Hispanic cuisine, it’s used as a condiment for all feathers of proteins. Pork is among the most common, but flesh and seafood tend to be runners- up.
still, try to get your hands on bitter orange and use that in place of the grapefruit and orange authorities, If you ’re looking to go the super authentic route. No worries if you ’re not in the mood for a scavenger quest however. The form is written to mimic the flavors you would get from bitter orange.
RECIPE :
25 mins 10 mins 35 mins
SERVINGS : 5 Servings
INGREDIENTS :
Mojo Marinade :
- 6 garlic cloves, peeled and roughly chopped6 garlic cloves, peeled and roughly chopped
- 1 small white onion, roughly chopped
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup grapefruit juice (from 1 medium grapefruit)
- 1/2 cup lime juice (4 large limes)
- 1/4 cup orange juice (1 medium orange)
- 1/2 cup olive oil
- 3 tablespoons white vinegar
- 2 1/2 pounds pork neck meat or tenderloin, trimmed of excess fat and cut into 1 1/2 inch chunks
- 3 yellow, red or orange bell peppers, seeded and cut into chunks
- 1 medium red onion, cut into segments
- 20 cherry tomatoes
- 2 cups fresh pineapple chunks
- 2 pepper jalapeno peppers, thickly sliced (optional)
METHOD :
1- Prepare the mojo marinade :
In a blender, add the garlic, white onion, oregano, salt, cumin, and black pepper. Add the grapefruit juice, lime juice, orange juice, olive oil, and white vinegar to the blender and puree the mixture for 1 to 2 minutes.
The marinade should be slightly thick, but fluid. Remove 1 cup of the marinade and reserve to brush onto the grilled kebabs later. Pour the rest of the marinade into a large non-reactive bowl or dish.
2- Marinate the pork :
Add the chunks of pork to the bowl with the marinade. Toss the meat into the marinade a few times to coat it completely in the mixture.
Cover the bowl and refrigerate the pork in the marinade for 2 to 8 hours.
3- Soak the wooden skewers :
About 30 minutes before assembling the kebabs, soak your wooden skewers in 1/2-inch of water. A couple of paper towels laid on the skewers will keep them submerged. Skip this step if you’re using metal skewers.
4- Prepare your charcoal or gas grill for cooking :
Prior to assembling the kebabs, heat the charcoal, banking most of them on one side of the grill. This side will be used for direct cooking, the other side will be used to finish the kebabs.
If you’re using a gas grill, heat the grill to 400°F. Once the grill is hot, clean the grate to ensure the kebabs don’t stick during cooking.
5- Drain the meat and assemble the kebabs :
Strain the meat in a colander to remove the excess marinade. Discard the marinade.
Set up an assembly line with the items in the following order: wooden (or metal) skewers, mojo pork, vegetables, and a clean sheet pan or tray.
Skewer a tomato, then a piece of meat, followed by a pepper slice and onion, another piece of meat, two more pepper slices, more meat, a jalapeno (or fruit), meat, pineapple chunk, a second tomato, or more veggies.
Each skewer should have 4 pieces of pork.
6- Grill and baste the kebabs:
By the time you’ve finished assembling your kebabs, the grill should be ready to cook.
Lay the kebabs over the direct heat side of your grill and cook for 3 minutes. Flip the kebabs and baste the grilled side with the reserved mojo sauce. Cook for an additional 3 minutes.
Flip the kebabs once more, basting the second side with mojo sauce. Transfer the kebabs to the indirect heat side of the grill and allow them to cook for 3 to 4 minutes and seal in the mojo marinade sauce.
7- Rest the pork kebabs:
Once the meat is finished and an internal thermometer reads 145°F, remove the kebabs to a serving tray and tent them with aluminum foil. Allow the pork to rest for 2 to 3 minutes before serving.
8- Serve:
Serve the kebabs over a bed of rice as is or off the skewer to avoid swordfights at the table.
Did you love the recipe? Leave us a review in the comments!
Don't forget to share the article with your friend
0 Comments