Smoked Paprika Pork Kebobs With Lemon Cumin Herb Sauce
Smoky paprika-coated pork paired beautifully with a bright, herby sauce.
Ingredients
5 oz pork tenderloin, cut into 1-inch cubes
1 small zucchini, sliced into 1/2-inch rounds
1 tsp smoked paprika
¼ tsp ground cumin
2 Tbsp olive oil
1 lemon slice, for garnish
2 Tbsp fresh parsley, finely chopped
2 Tbsp fresh mint, chopped
⅛ cup fresh cilantro, finely chopped
5 tsp butter, melted
1 Tbsp lemon juice
¼ tsp ground cumin
Salt and pepper to taste
Macronutrients
Protein: 41g
Fat: 60g
Carbs: 7g
Preparation
For the kebobs: Begin by cutting the pork tenderloin (5 oz) into 1-inch cubes and slicing the zucchini (1 small) into 1/2-inch rounds. In a bowl, mix the smoked paprika (1 tsp), ground cumin (¼ tsp), and melted butter (1 Tbsp.) Add the pork cubes to this mixture and toss to coat evenly. Let the pork marinate for at least 30 minutes.
Prepare the skewers: Thread the marinated pork cubes and zucchini rounds onto skewers, alternating between the two. Preheat your grill or grill pan to medium-high heat. Brush the kebobs with the remaining melted butter (1 Tbsp) and season with salt and pepper to taste. Grill the kebobs for about 10-12 minutes, turning occasionally, until the pork is cooked through and the zucchini is tender with nice grill marks.
For the Lemon Cumin Herb Sauce: While the kebobs are grilling, prepare the sauce. In a small bowl, combine the melted butter (5 tsp), lemon juice (1 Tbsp), and ground cumin (¼ tsp.) Whisk together until well combined. Add the finely chopped parsley (2 Tbsp), fresh mint (2 Tbsp), and chopped cilantro (⅛ cup) to the mixture, stirring gently to incorporate. Season with salt and pepper to taste.
Serve: Arrange the grilled kebobs on a platter and drizzle generously with the Lemon Cumin Herb Sauce. Garnish with a slice of lemon.
Coach Steven
