Cumin–Blood Orange Pork Kebabs

These pork kebabs are absolutely delicious. The blood oranges add a nice sweet citrus flavor and a little color. The combination of cumin and citrus works beautifully, and it really shines through in this recipe. If you can’t find Pasilla peppers, use bell peppers or even Anaheim peppers for this dish.

MAKES: 8 TO 10 KEBABS

INGREDIENTS:

KEBABS:

• • 1 pork butt (3 pounds, or 1.5 kg)
  • 2 to 3 large Pasilla peppers
  • 1 large sweet onion
  • 8 to 10 skewers

MARINADE:

• • Juice of 3 blood oranges
  • Juice of 2 large limes
  • ¼ cup (60 ml) olive oil
  • 3 to 4 cloves of garlic, minced
  • 1 tablespoon (7 g) ground cumin
  • 1½ teaspoon salt
  • 1 teaspoon fresh thyme leaves, roughly chopped
  • ¼ teaspoon black pepper

INSTRUCTIONS:

1. Combine all the ingredients for the marinade.
2. Cut off any excess fat from the pork and cut into 1¼-inch (3 cm) cubes.
3. Place the pork cubes into a large resealable plastic bag or deep plastic bowl. Pour the marinade over the pork and toss gently to coat. Seal the bag or cover the bowl and place into the refrigerator for 4 to 6 hours.
4. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
5. Core and cut the Pasilla peppers into 1¼-inch (3 cm) pieces. Peel and cut the sweet onion into 1¼-inch (3 cm) pieces.
6. Thread the marinated pork cubes onto the skewers, alternating with the Pasilla pepper and onion pieces, and place onto a large parchment paper–lined baking tray. Brush the kebabs with some of the remaining marinade left in the bag (or bowl) and discard the rest.
7. Place the kebabs onto the grill. Cook for 20 to 22 minutes, turning every few minutes.
8. Once the pork reaches an internal temperature between 145 to 155°F (63 to 66°C), remove the kebabs from the grill. Place the kebabs on a large clean platter, cover with foil, and let the meat rest for 5 to 7 minutes before serving.

NOTE:

• For a vegetarian or vegan option, use firm tofu instead of the pork and/or double the amount of vegetables