Ingredients:
3 Tbs. fresh lime juice
2 tsp. grated lime zest
2 Tbs. tequila
2 Tbs. olive oil
1 Tbs. minced garlic
1 tsp. ground cumin
1 tsp. dried oregano
2 tsp. salt
1 tsp. freshly ground black pepper
1-1/2 lbs. pork, trimmed of fat and cut into 1-1/2-inch chunks
2 green bell peppers, cut into 1-inch squares
1 fresh pineapple, cut into 1-1/2" cubes (optional)
Preparation:
In a bowl, whisk together lime juice, lime zest, tequila, olive oil, garlic, cumin, oregano, salt and pepper. Generously coat the chunks of meat with the marinade. In most cases, you can marinate the meat for two hours at room temperature or overnight in the refrigerator.
If you're using a pork tenderloin and a high-acid marinade, limit the time to no more than two hours at room temperature. Kebabs are best cooked over direct heat on a covered charcoal or gas grill, although an open grill will also do. If you use marinade or brine, pat dry with paper towels before cooking. If using wooden skewers, soak them in cold water for 30 minutes before threading the meat onto them.
If using a covered charcoal barbecue grill, prepare a charcoal fire by layering the charcoal to vary the heat sources from high to medium. Put two cups soaked wood chips on the coals, if you wish. Put the kebabs on the grill directly over the hottest section. If any flaming occurs, cover the grill immediately, or move the kebabs to a cooler portion of the grill.
Grill the kebabs for 1 to 1-1/2 minutes on one side, then turn them over. After another minute or so, move them to a cooler part of the grill and put the cover on it. Continue cooking, turning the kebabs frequently until they are nicely browned and reach an internal temperature of 145 to 150 degrees, seven to 10 minutes more. Move them to the cooler parts of the grill if they start to burn.
If using a covered gas grill, preheat both sides of the grill for 20 minutes, then shut off half the grill. Sear the kebabs directly over the heat for one to two minutes per side. Move them to the cooler side of the grill. Close the grill cover and roast the meat for 10 to 15 minutes or until it reaches an internal temperature of 145 to 150 degrees.
When they are done, remove the kebabs from the grill and let them rest for five minutes, loosely covered with foil. Serve with sauces and condiments of your choice.
Yield: 4 servings
* Chef's Notes: "This tangy marinade is also excellent with country-style spare ribs, steak and lamb chops. Do not use this marinade, however, with center-cut pork loin. It's too lean and tender and will dry out from the acid in the lime juice.
"Kebabs can be great fun for parties and other get-togethers, since they go with so many combinations of marinades, sauces, condiments and side dishes. We like to provide bowls of various chunky foods to let guests make up their own combinations. You can serve chopped sweet onions and green and red bell peppers alongside chunks of firm, fresh fruit such as pineapples, apples or peaches. Choices could include pieces of blanched summer squash squash, highly seasoned homemade croutons, raw or cooked mushrooms, sliced fresh fennel and Belgian endive, raw or lightly cooked Brussels sprouts, radicchio and arugula and sauteed eggplant.
"One of our favorite ways to make kebabs is to alternate pieces of highly-seasoned brined or marinated pork with chunks of smoked sausage. Other savory combinations mix pork with seafood, such as lobster, monkfish, shrimp or scallops. When making up kebabs and accompaniments, it's a good idea to stay with a theme. Go Caribbean, for example, with a citrus marinade, fruit salsas and chunks of pineapple. Or make a Southwestern menu with pork pieces marinated in adobo, fresh salsas and a spice black bean salad.
"For this recipe, you may want to add two cups soaked wood chips such as hickory or oak to a charcoal fire."
