BURGERS & KEBABS
spicy grilled pork
and grape kebabs
The spice rub that’s used in
this recipe can also be used
to flavor grilled vegetables
and other meats, especially
chicken. Grapes are great
on the grill. Paired with pork,
grapes add moistness to the
dish with their warm juices.
(See the photo on p. 54.)
Serves 4 as an appetizer or
2 as a main course1½ tsp. curry powder
¼ tsp. ground cumin
¼ tsp. ground paprika
¼ tsp. ground coriander
18 tsp. ground cinnamon
2 Tbs. olive oil
3 Tbs. orange juice
1 clove garlic, finely chopped
1 lb. pork tenderloin, trimmed
and cut into 1-inch cubes
6 oz. large, firm, seedless
grapes
1 to 2 Tbs. finely chopped
fresh flat-leaf parsley
Kosher salt to taste
Combine the curry powder,
cumin, paprika, coriander, and
cinnamon; store airtight until
ready to use.
In a small bowl, mix the olive
oil, orange juice, and garlic.
Thread the pork onto skewers
alternately with the grapes.
Sprinkle the spice rub all over
the kebabs and then pour the
marinade over all. Marinate,
refrigerated, for at least
1 hour and up to 1 day, turning
occasionally.
Grill the kebabs over a hot fire
until the pork is cooked through
but still moist, 8 to 10 minutes.
Stack the kebabs on a serving
platter and sprinkle with the
parsley and salt.1 tsp. smoked paprika
½ tsp. dark brown sugar
¼ tsp. ground cumin
Kosher salt
1 lb. sirloin steak, cut into 1-inch cubes
10 oz. cremini mushrooms, stemmed and
wiped clean
1 medium red onion, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
2 oz. (about 2 cups) baby arugula
½ cup olive oil
2 medium cloves garlic, crushed
2 Tbs. red-wine vinegar
¼ tsp. crushed red pepper flakes
Freshly ground black pepper
Prepare a medium (350°F to 375°F) gas or
charcoal grill fire.
Combine the paprika, brown sugar, cumin,
and 1 tsp. salt in a medium bowl. Add the steak
and toss to coat well.
Thread the steak, mushrooms, onion, and
pepper on metal skewers, alternating the
pieces. Grill, turning once, until the steak iscooked to your liking and the vegetables are
tender and cooked through, about 8 minutes
for medium-rare steak.
Meanwhile, put the arugula, olive oil, garlic,
vinegar, pepper flakes, 1 tsp. salt, and ¼ tsp.
black pepper in a food processor. Process for
about 30 seconds.
Serve the skewers with the chimichurri.grilled steak skewers with arugula chimichurri
Bright green and garlicky, chimichurri is a classic Argentinian condiment for steak.
Though it’s usually made with fresh herbs, this one uses peppery arugula instead.
Serve the steak and veg with rice and drizzle any extra chimichurri over it. Serves 4three cheers
for chimichurri
Chimichurri is delicious with
more than steak. Here are some
other ways to use it.
Stir into mashed potatoes
or polenta.
Add a little to an egg sandwich
or omelet.
Drizzle on pizza.
Toss with vegetables and
cooked pasta.
Swirl into a creamy soup
or cooked beans.56 GRILLING 2019