Skip to main content New<> this month
Get the Allrecipes magazine
Grilled Indian Pork Kabobs with Sweet Onions and Red Bell Peppers
March 28, 2011

Fabulous! This was so good and the blend of spices complemented each other perfectly with a nice subtle kick from the cayenne. Definitely a welcome change from so many other pork kabob recipes we've tried to date. I used pork tenderloin that I pierced with a fork before tossing in the marinade. And, while this is essentially a marinde it adheres to the pork and forms a paste. For the marinade I didn't change a thing! While others added cardamom I found that it's quite an expensive ingredient and if you don't have it on hand this is quite good without it. I let the pork marinate for about 6 hours and skewered the veggies separate from the meat as they cook at different rates. This smelled wonderful and tasted even better -even my picky husband loved it! I couldn't resist making a dipping sauce for this: 1 cup of low fat plain yogurt, 1/2 cup Hellman's light mayo, 3 cloves minced garlic, and 1/4 tsp. of salt (set in the fridge for a couple hours). This went great with a side of couscous - a definite keeper!