Coriander Pork Skewers and Red Onion Salsa

Submitted by Chef mariajane

"For pork lovers, this a fantastic recipe - the bay leaves are used just for flavour and not to be eaten. If you don't have hot paprika, use 3/4 tsp. paprika and 1/4 tsp. cayenne pepper."

 

• Ready In: 10mins
• Ingredients: 20
• Serves: 4

ingredients

• 1 lb pork tenderloin, cubed
• 2 garlic cloves, minced
• 1 tablespoon ground coriander
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon hot paprika
• 1⁄2 teaspoon salt
• 12 fresh bay leaves (approx)

• RED ONION SALSA

• 1 tomatoes
• 1 cup red onion, thinly sliced
• 1 1⁄2 tablespoons red wine vinegar
• 1 pinch salt
• 1 pinch granulated sugar
• 2 tablespoons fresh mint leaves, chopped

• CRACKED WHEAT SALAD

• 2 cups boiling water
• 1 cup Bulgar wheat
• 1⁄2 cup fresh parsley, minced
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 1⁄4 teaspoon salt

directions

1. In bowl, toss together pork, garlic, coriander, oil, cumin, paprika and salt; let stand 10 minutes.
2. RED ONION SALSA: Meanwhile, cut tomato into quarters; seed, core and slice. In bowl, toss together tomato, onion, vinegar, salt and sugar. Stir in mint.
3. CRACKED WHEAT SALAD: In a heatproof bowl, pour boiling water over bulgar; cover and let stand until tender, 15 minutes. Drain, squeezing out as much water as possible; return to bowl.
4. Stir in parsley, lemon juice, olive oil and salt,.
5. Alternately thread pork and bay leaves onto soaked wooden or metal skewers, using more bay leaves if necessary.
6. Place on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced, about 10 minutes.
7. Serve with Red Onion Salsa and Cracked Wheat Salad.