Smoky Mexican Pork Kebabs
Makes 6-8 servings.
For the marinade:
1 ancho chile
Zest of 1 lime
Juice of 1 lime
1/2 cup diced yellow onion
1/2 cup orange juice
1/4 cup cilantro, chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon brown sugar
1 canned chipotle chile in adobo sauce, chopped (verify ingredients to make sure it is gf)
1 garlic clove, minced
2 teaspoons salt
1/4 cup vegetable oil
For the kebabs:
2 pork tenderloins, trimmed, halved lengthwise, and sliced inot 1-1/2 inch thick pieces
1 red onion, cut into 1-inch pieces
1 fresh poblano chile, cored, seeded and cut into 1-inch pieces
1 just ripe mango, peeled, seeded and cut inot 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow or orange bell pepper, cut into 1-inch pieces
Salt and freshly ground black pepper
Cover the ancho chile in a heatproof bowl with boiling water. Let sit for 15 minutes. Drain the chile, remove the stem and seeds. Place the chile in a blender along with the lime zest, lime jui, onion, orange juice, cilantro, oregano, cumin, brown sugar, chipotle chile, garlic, salt and vegetable oil. Process until smooth. Set aside 1/2 cup of the marinade for basting. Place the remaining marinade in a large zip lock bag. Add the pork pieces to the bag. Seal the bag and turn to coat the pork. Place in the refrigerator and let marinate for at least 2 hours or up to 6 hours. Remove the pork from the marinade; discard the marinade.
If using wood skewers, soak the skewers for at least 30 minutes before making the kebabs.
Thread the meat onto the skewers, alternating with the onion, peppers, poblano pieces and mango.
Prepare the grill. Grill the kebabs, turning every 2-3 minutes. Once the pork loses its raw look, baste with the reserved marinade each time you turn the skewers. Grill until the pork is firm to the touch and the edges are browned and the vegetables have softened, about 15 minutes total. Place the skewers on a platter and serve.