Spiced Pork Kebabs with Parsley Salad

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Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 4


  • 1
    Good Nature® Pork Tenderloin, cut into 1 ½” cubes
  • 3 tbsp
    extra-virgin olive oil, divided
  • 1 tbsp
    smoked paprika
  • 1 tsp
    ground cumin
  • 1 tsp
    ground coriander
  • 1 pinch
    kosher salt & freshly ground pepper
  • 1
    orange bell pepper, cut into 1 ½” cubes
  • 1
    yellow bell pepper, cut into 1 ½” cubes
  • 1 tbsp
    fresh lemon juice
  • 1 bunch
    fresh flat leaf parsley, leaves only
  • 1 small
    red onion, thinly sliced
  • -
    lemon wedges

Preheat grill to medium-high.

Pat pork dry with paper towels and rub with 1 tablespoon oil, paprika, cumin, coriander, and plenty of salt and pepper. Alternately thread pork and bell peppers on eight 6” skewers, leaving a small space between each item.

Grill kebabs, turning occasionally, for 12 to 15 minutes or until internal temperature of pork reaches 145°F.

Meanwhile, in large bowl, whisk remaining 2 tablespoons olive oil, lemon juice, and salt and pepper to taste. Add parsley and onion; toss to coat.

To serve, divide salad among 4 plates; top each serving with two kebabs and serve with lemon wedges.


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