Many consider fall their favorite season because of the cooler temperatures, the beautiful colors of changing leaves, and the abundance of fruits and vegetables of the harvest. This majestic time of year is also perfect for grilling outdoors to enjoy the changing climate. Continuing the Autumn Grilling Series, we present Spicy Grilled Pork and Grape Kebabs featuring a spicy rub contrasted with fresh grapes.
Based on traditional tapas from Spain, the pork tenderloin is first cut into 1-inch cubes, threaded onto skewers alternately with grapes, sprinkled with a rub, and marinated for several hours. The rub combines curry powder, cumin, paprika, coriander, and cinnamon, bringing intense flavor and aromatics. The marinade is simply olive oil, orange juice, and finely chopped garlic that adds fruity elements to the pork and breaks down the tissue. By fall, summer berries are often few and hard to come by, so grapes offer a wonderfully crisp and sweet alternative to offset the spicy pork.
Grilled over high heat while turning regularly and then sprinkled with parsley and salt, these kebabs finish with beautiful color and bold fragrances. So fire up the grill, grab a warm beverage and sweater, and enjoy these beautiful afternoons of the season.
Spicy Grilled Pork & Grape Kebabs Ingredients
- 1-1/2 tsp. curry powder
- 1/4 tsp. ground cumin
- 1/4 tsp. ground paprika
- 1/4 tsp. ground coriander
- 1/8 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
- 1/4 lb. large, firm, seedless grapes, such as the Flame variety
- 1 to 2 Tbs. coarsely chopped fresh flat-leaf parsley
- Salt to taste
Spicy Grilled Pork & Grape Kebabs Directions
- Combine the curry powder, cumin, paprika, coriander, and cinnamon; store airtight until ready to use.
- Mix the olive oil, orange juice, and garlic in a small bowl.
- 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 but still moist, for 8 to 10 minutes.
- Stack the kebabs on a serving platter and sprinkle with parsley and salt.