 |
| spicy pork kabobs | |
|---|---|
1 tbsp. canola oil |
1/4 cup shallot, chopped |
| 1 tbsp. chili powder | 2 cloves garlic, finely chopped |
| 1/2 tsp. ground cumin | 1/4 tsp. cayenne pepper |
| 3/4 pound pork tenderloin | 4 ears corn, husked and cut into 2" lengths |
| 1/3 cup chicken broth | 1/4 cup fresh lime juice |
| 2 red bell peppers, seeded and cut into 1" squares | 4 corn tortillas |
| 6 cups spinach leaves (washed, dried and torn) | |
In small skillet heat 1 teaspoon oil over medium-low heat. Add shallots, chili powder, garlic and cumin and cook, stirring until fragrant, about 1 minute. Remove pan from heat and stir in ground red pepper, broth and lime juice. Cool to room temperature. In zip lock baggie or shallow dish, combine pork and half the marinade. Stir to coat, and place in refrigerator 1 to 3 hours, turning or stirring once. Whisk remaining 2 teaspoons oil into remaining marinade and season with salt and pepper. Set aside to use as salad dressing. Prepare medium-hot barbecue. Remove pork from marinade. Add corn and bell peppers to marinade remaining in dish, stirring to coat. Thread pork and vegetables on skewers, placing vegetables at end and pork in center. Grill, turning once or twice until pork is browned and cooked through (8 to 10 minutes). Heat tortillas on edge of grill, toasting lightly. Toss spinach with reserved dressing. Transfer to serving plates and arrange skewers over. Cut toasted tortillas into quarters and use to garnish. ENJOY
