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Pork and Mango Kabobs

Recipe from Weber’s Charcoal Grilliing™ by Jamie Purviance

Fuel Type:

  • People

    Serves 4 to 6

  • Grilling Time

    6 to 8 mins

  • Prep Time

    20 mins

Ingredients
Instructions

the Ingredients

20151023095405 Cg Pork 15

Sauce

  • Completed step 1 cup fresh orange juice
  • Completed step 2 tablespoons honey
  • Completed step Finely grated zest of 1 lime
  • Completed step 2 tablespoons fresh lime juice
  • Completed step ½ teaspoon peeled and finely grated fresh ginger
  • Completed step ¼ teaspoon kosher salt
  • Completed step 1 tablespoon thinly sliced fresh mint leaves

Rub

  • Completed step 1 teaspoon pure chile powder
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon ground cumin
  • Completed step ½ teaspoon granulated garlic
  • Completed step ½ teaspoon dried oregano
  • Completed step ¼ teaspoon freshly ground black pepper
 
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 4 boneless pork loin chops, each about 8 ounces, trimmed of excess fat, and cut into 1¼-inch cubes
  • Completed step 2 large mangoes, each about 12 ounces, peeled and cut into ¾-inch chunks

Special Equipment

  • 16 metal or bamboo skewers

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Instructions

  • If using bamboo skewers, soak them in water for at least 30 minutes.
  • In a small saucepan combine the orange juice, honey, lime zest, lime juice, ginger, and salt. Bring the mixture to a simmer over medium heat on the stove. Simmer gently until the mixture thickens to a syrupy consistency and ½ cup of the liquid remains, 20 to 30 minutes. Allow to cool. Add the mint.
  • In a medium bowl whisk the rub ingredients with the oil. Add the pork cubes and turn to coat evenly.
  • Thread the pork cubes and the mango chunks alternately onto skewers. Allow the skewers to stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for direct cooking over high heat (500° to 550°F).
    Prepare the grill for cooking over high heat (550°F).
  • Brush the cooking grates clean. Grill the kabobs over direct high heat, with the lid closed, until the pork is barely pink in the center, 6 to 8 minutes, turning once. Remove from the grill and serve warm with the sauce drizzled on top.
    Brush the cooking grates clean. Grill the kabobs over direct high heat, with the lid closed, until an instant-read thermometer inserted into the center of the pork cube registers 145°F (or your preferred doneness), 6 to 8 minutes, turning once. Remove from the grill and serve warm with the sauce drizzled on top.
    Brush the cooking grates clean. Grill the kabobs over high heat, with the lid closed, until the center of the pork cube registers 145°F (or your preferred doneness), 6 to 8 minutes, turning once. Remove from the grill and serve warm with the sauce drizzled on top.

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