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Grilled Indian Pork Kabobs with Sweet Onions and Red Bell Peppers
Reviews:
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!