Barbecue Pork Kebabs With Blistered-Chile–Pumpkin Seed Salsa
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 large
White Onion1 cup
Cilantro (chopped)1 cup
Olive Oil3 tbsps
Lime Juice (fresh)2 tbsps
Light Brown Sugar2 tbsps
Mustard Powder2 tbsps
Paprika2 tsps
Garlic Powder1 tsp
Cayenne PepperDirections:
1
Make the salsa: Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron)
2
Let cool
3
Finely chop onion
4
Remove seeds from chiles and finely chop
5
Toss onion, chiles, cilantro, pumpkin seeds, oil, and lime juice in a small bowl
6
Season with salt
7
Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron)
8
Let cool
9
Finely chop onion
10
Remove seeds from chiles and finely chop
11
Toss onion, chiles, cilantro, pumpkin seeds, oil, and lime juice in a small bowl
12
Season with salt
13
Make the pork kebabs: Freeze pork until very firm around the edges, 20–30 minutes
14
Slice 1/4" thick, then cut crosswise into 1 1/2"–2" strips if needed
15
Cover and chill until ready to grill
16
Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine
17
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off)
18
Oil grates
19
Thread pork onto 6–8 skewers, folding and piling onto itself to form a compact shape
20
Season with salt, then sprinkle generously with brown sugar mixture in several passes, allowing a few minutes between each for rub to adhere
21
Grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes
22
Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer
23
Serve pork topped with salsa
24
Freeze pork until very firm around the edges, 20–30 minutes
25
Slice 1/4" thick, then cut crosswise into 1 1/2"–2" strips if needed
26
Cover and chill until ready to grill
27
Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine
28
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off)
29
Oil grates
30
Thread pork onto 6–8 skewers, folding and piling onto itself to form a compact shape
31
Season with salt, then sprinkle generously with brown sugar mixture in several passes, allowing a few minutes between each for rub to adhere
32
Grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes
33
Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer
34
Serve pork topped with salsa
35
Do Ahead Salsa can be made 1 day ahead
36
Cover and chill
37
Dry rub can be made 1 month ahead; store airtight at room temperature
38
Salsa can be made 1 day ahead
39
Cover and chill
40
Dry rub can be made 1 month ahead; store airtight at room temperature