Cilantro-Lime Pork and Poblano Kebabs with Grilled Corn

Spice up your summer

4 servings

Everything tastes better on a stick and these delicious pork kebabs are no exception! Lean, tender cubes of pork get plenty of flavor from a tangy cilantro-lime marinade. Meat and accompanying vegetables are threaded onto skewers, brushed with more marinade and quickly cooked over the grill. Pair with sweet and smoky grilled corn on the cob for an easy summer meal.

Pork Kebabs

Poblano peppers are generally only mildly spicy, especially after they are cooked. If you are concerned about the heat, substitute with bell pepper.

Seasoned Grilled Corn

Choose corn that is thick and has a bright green husk. The tassel (the silky part sticking out of the top of the corn) should be brown or gold and a little sticky. A dry husk or tassel means dry corn. When shucking the corn, leave the end on to use as a handle.

Ingredients
Nutrition

Four metal skewers. Alternatively, four large wooden skewers, soaked in water for at least 30 minutes before assembling and grilling.

Calories	215	Total Fat	9 g
Saturated Fat	2 g	Monounsaturated Fat	5 g
Polyunsaturated Fat	1 g	Trans Fat	0 g
Cholesterol	75 mg	Sodium	65 mg
Potassium	268 mg	Total Carbohydrate	9 g
Dietary Fiber	2 g	Sugars	3 g
Protein	25 g

Calories	92	Total Fat	3 g
Saturated Fat	0 g	Monounsaturated Fat	2 g
Polyunsaturated Fat	0 g	Trans Fat	0 g
Cholesterol	0 mg	Sodium	3 mg
Potassium	11 mg	Total Carbohydrate	17 g
Dietary Fiber	2 g	Sugars	6 g
Protein	2 g

Directions

1. Combine all marinade ingredients in a food processor and pulse until mostly smooth. Alternatively, very finely chop cilantro, garlic and onion and add to a small bowl. Stir in lime juice, cumin powder, olive oil, and salt if using. Whisk to combine and set aside until ready to use.

A clear glass bowl filled with a blended green herb marinade sits centered on a wooden cutting board in image_87969a.jpg. The surrounding ingredients include a bunch of fresh cilantro, a bowl of whole limes, a large white onion, garlic cloves, a bottle of olive oil, and a small dish of ground cumin with a measuring spoon.

2. Clean tenderloin of all visible fat and remove silver skin. Slice tenderloin in half lengthwise. Turn halves on their cut side and cut the two pieces in half crosswise. Cut each section crosswise into quarters for a total of 16 pieces of pork.

Two long strips of raw pork tenderloin lie horizontally across a bright red cutting board in image_8799be.png. A pile of trimmed fat sits in the upper left corner, and a sharp utility knife rests in the top right corner.

3. Add pork to a nonreactive bowl or container with a lid. Reserve 2 tablespoons of the marinade and add the rest to the pork. Stir to evenly coat the pork with the marinade. Cover and refrigerate both the marinating pork and reserved marinade. Marinate for at least 1 hour or up to 12 hours.

A clear glass bowl filled with cubed meat marinating in a vibrant green herb mixture sits on a wooden cutting board next to a small white bowl of whole limes

4. Cut poblano peppers and red onion into 1-inch squares. Cut yellow squash into 1-inch rounds. Preheat grill to medium-high for 10 to 15 minutes and assemble the skewers.

A light wooden cutting board displays fresh ingredients being prepped for cooking. It features a sliced poblano pepper with scattered chopped pieces, a Santoku-style chef's knife, a whole red onion, two yellow summer squashes, and a few metal skewers ready for grilling.

5. Carefully thread skewers with poblano, yellow squash, pork and red onion, dividing the meat and vegetables evenly and alternating as you go.

Uncooked skewers layered with marinated pork, yellow squash, green peppers, and red onion are arranged on a baking tray, ready for grilling or roasting.

6. Grill skewers with the lid down for 2 to 3 minutes per side, approximately 8 to 12 minutes, or until pork is cooked through and vegetables are tender. Serve as soon as skewers are cooled enough to safely handle.

Colorful grilled skewers featuring marinated pork, yellow squash, zucchini, and red onion, cooked to perfection and served as a flavorful barbecue dish.

1. Preheat grill to medium-high. Combine olive oil and spices in a small bowl.

Fresh ears of sweet corn laid out on a foil-lined baking sheet, getting brushed with a rich, smoky chili seasoning. A rustic and delicious look at the prep work behind a flavorful, oven-roasted treat.

2. Brush corn with olive oil and spice mixture. Grill corn with lid down for approximately 10 to 12 minutes, turning every couple of minutes or until the corn is hot and slightly charred in spots. Serve immediately.