Cumin-Chile Pork Kebabs Recipe

Name: Cumin-Chile Pork Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cumin seeds; 4 scallions (3 roughly chopped, 1 thinly sliced); 1 jalapeno pepper, roughly chopped (remove seeds for less heat); 1 2 -inch piece ginger, peeled and roughly chopped; 1 clove garlic, roughly chopped; 3 tablespoons vegetable oil, plus more for brushing; 1 tablespoon packed light brown sugar; 1/4 cup plus 2 teaspoons soy sauce; 1 teaspoon Chinese five-spice powder; Kosher salt and freshly ground pepper; 2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 1 1/2-to-2-inch pieces; 1/4 cup rice vinegar (not seasoned); 1 teaspoon toasted sesame oil

Servings: persons

2 tablespoons cumin seeds
4 scallions (3 roughly chopped, 1 thinly sliced)
1 jalapeno pepper, roughly chopped (remove seeds for less heat)
1 2 -inch piece ginger, peeled and roughly chopped
1 clove garlic, roughly chopped
3 tablespoons vegetable oil, plus more for brushing
1 tablespoon packed light brown sugar
1/4 cup plus 2 teaspoons soy sauce
1 teaspoon Chinese five-spice powder
Kosher salt and freshly ground pepper
2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 1 1/2-to-2-inch pieces
1/4 cup rice vinegar (not seasoned)
1 teaspoon toasted sesame oil

1
Soak 12 long wooden skewers in water, at least 30 minutes.
2
Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes.
3
Transfer to a plate.
4
Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until a paste forms.
5
Add the toasted cumin seeds; pulse once or twice to crack them slightly.
6
Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste.
7
Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
8
Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl.
9
Stir in the sliced scallion and set aside.
10
Preheat a grill to medium.
11
Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting.
12
Generously brush the grill grates with vegetable oil.
13
Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil.
14
Grill the kebabs, turning, until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute.
15
Let rest 5 minutes before serving.
16
Drizzle with the sauce.
17
Photograph by Con Poulos

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons cumin seeds, 4 scallions (3 roughly chopped, 1 thinly sliced), 1 jalapeno pepper, roughly chopped (remove seeds for less heat), 1 2 -inch piece ginger, peeled and roughly chopped, and more.

Yes, Cumin-Chile Pork Kebabs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cumin-Chile Pork Kebabs

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