Name: Mojo Marinated Grilled Pork Kebabs
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1
Cuisine: latin american
Ingredients: Mojo Marinade:; 6 garlic cloves, peeled and roughly chopped; 1 small white onion, roughly chopped; 2 teaspoons dried oregano; 2 teaspoons kosher salt; 1 teaspoon ground cumin; 3/4 teaspoon black pepper; 1/2 cup grapefruit juice (from 1 medium grapefruit); 1/2 cup lime juice (4 large limes); 1/4 cup orange juice (1 medium orange); 1/2 cup olive oil; 3 tablespoons white vinegar; For the Pork Kebabs:; 2 1/2 pounds pork neck meat or tenderloin, trimmed of excess fat and cut into 1 1/2 inch chunks; 3 yellow, red or orange bell peppers, seeded and cut into chunks; 1 medium red onion, cut into segments; 20 cherry tomatoes; 2 cups fresh pineapple chunks; 2 jalapeño peppers, thickly sliced (optional)

Mojo Marinated Grilled Pork Kebabs

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Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

Mojo Marinated Pork Kebabs with zesty garlic-citrus marinade, perfect for grilling season. Try with grilled pineapple for a burst of flavor!

Ingredients:

Mojo Marinade:
6 garlic cloves, peeled and roughly chopped
1 small white onion, roughly chopped
2 teaspoons dried oregano
2 teaspoons kosher salt
1 teaspoon ground cumin
3/4 teaspoon black pepper
1/2 cup grapefruit juice (from 1 medium grapefruit)
1/2 cup lime juice (4 large limes)
1/4 cup orange juice (1 medium orange)
1/2 cup olive oil
3 tablespoons white vinegar
For the Pork Kebabs:
2 1/2 pounds pork neck meat or tenderloin, trimmed of excess fat and cut into 1 1/2 inch chunks
3 yellow, red or orange bell peppers, seeded and cut into chunks
1 medium red onion, cut into segments
20 cherry tomatoes
2 cups fresh pineapple chunks
2 jalapeño peppers, thickly sliced (optional)

Instructions:

To make the mojo marinade, blend garlic, white onion, oregano, salt, cumin, and black pepper in a blender. Pour in grapefruit juice, lime juice, orange juice, olive oil, and white vinegar. Blend for 1 to 2 minutes until slightly thick but fluid. Set aside 1 cup for basting and transfer the remaining marinade to a large bowl.
Coat pork chunks in marinade by tossing them well in the bowl. Cover and chill in the refrigerator for 2 to 8 hours.
Prepare the wooden skewers: Submerge wooden skewers in 1/2-inch of water about 30 minutes before assembling the kebabs. To keep them submerged, place a couple of paper towels on top. Omit this step if using metal skewers.
Prepare grill: Heat charcoal, placing most on one side for direct cooking. For gas grill, preheat to 400°F. Clean grate to prevent sticking.
After draining the meat, thread wooden or metal skewers with mojo pork, vegetables, and fruit in the mentioned sequence. Each skewer should include 4 pieces of pork.
Grill and baste the kebabs: Once assembled, place the kebabs on the direct heat side of the grill. Grill for 3 minutes, then flip and baste with mojo sauce. Grill for another 3 minutes, flip again, and baste the other side. Move kebabs to the indirect heat side and cook for 3 to 4 minutes to seal in the mojo marinade.
Let the pork kebabs rest: Once cooked to 145°F, transfer them to a serving tray, cover loosely with foil, and rest for 2-3 minutes before serving.
To avoid dinner table sword fights, present the kebabs over a fluffy bed of rice, either on or off the skewer.

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