Caribbeanporkkabobs Food

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CARIBBEAN PORK KABOBS



Caribbean Pork Kabobs image

Make and share this Caribbean Pork Kabobs recipe from Food.com.

Provided by Vicki in CT

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb pork tenderloin, cut into 1-inch cube
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons brown sugar
1/2 teaspoon thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper

Steps:

  • Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.
  • Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning).
  • Grill over hot coals 10-12 minutes, turning often, until nicely browned.
  • Serve with hot rice and kabobs of grilled fruit & pepper chunks, if desired.

Nutrition Facts : Calories 199.4, Fat 6.3, SaturatedFat 2.2, Cholesterol 74.8, Sodium 59.2, Carbohydrate 11.4, Fiber 0.2, Sugar 9.6, Protein 23.6

CARIBBEAN JERK PORK CHOPS



Caribbean Jerk Pork Chops image

Caribbean-style pork chops marinated overnight in a lemon juice and oil marinade with a variety of spices. Use more cayenne pepper to make it really hot!

Provided by MARVINTHEMARTIAN

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 12h30m

Yield 6

Number Of Ingredients 13

¾ cup water
⅓ cup lemon juice
⅓ cup chopped onion
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
1 tablespoon canola oil
¾ teaspoon salt
¾ teaspoon ground allspice
¾ teaspoon ground cinnamon
¾ teaspoon ground black pepper
½ teaspoon dried thyme, crushed
¼ teaspoon cayenne pepper, or to taste
6 raw chop with refuse, 113 g; (blank) 4 ounces lean pork chops, 1/2 inch thick

Steps:

  • Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
  • Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
  • Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
  • Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

Nutrition Facts : Calories 234.5 calories, Carbohydrate 5 g, Cholesterol 81.4 mg, Fat 9.3 g, Fiber 0.6 g, Protein 31.4 g, SaturatedFat 2.5 g, Sodium 343.2 mg, Sugar 2.9 g

CARIBBEAN PORK KABOBS



Caribbean Pork Kabobs image

If you don't have Caribbean rub then mix 4 teaspoons ground allspice, 1 tablespoon each dried thyme and paprika, 1 teaspoon each cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper

Provided by Samantha in Ut

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

3 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon caribbean jerk rub
1 (10 ounce) package couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cranberries
4 green onions, sliced
2 oranges, peeled and sliced
1 medium cucumber, sliced
4 tablespoons olive oil
2 tablespoons orange juice
1 orange, zest of
1 1/2 teaspoons brown sugar
salt and pepper, to taste
2 tablespoons chopped pecans

Steps:

  • In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium heat for 8 minutes, turning occasionally to brown evenly.
  • Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cranberries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes.
  • Stir together oil, orange juice, orange zest, brown sugar; season with salt and pepper. Drizzle over salads and garnish each salad with some chopped pecans.

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