Lunch: Curry-Lime Pork Kebabs

Recipe by Carrie Purcell Spicy curry and vibrant, tangy lime make a delicious marinade for slightly sweet and succulent pork.

Ingredients

1/4 c. plain Greek-style yogurt
2 tbsp. curry powder
1 tbsp. light brown sugar
1 tbsp. soy sauce
1 tbsp. ground turmeric
1 tsp. fresh lime juice
1 tsp. lime zest
1/2 tsp. ground coriander
1/2 tsp. salt
1 1/4 lb. pork tenderloin
24 cherry tomatoes
12 medium cremini mushrooms
Cooking spray
1/2 tsp. Freshly ground pepper
2 tbsp. Chopped cilantro

Instructions

In a medium bowl, whisk yogurt, curry powder, brown sugar, soy sauce, turmeric, lime juice, zest, coriander, and salt to combine.
Place pork in a 2-gallon resealable plastic bag, pour in marinade, and massage to coat meat. Refrigerate for at least 1 hour or up to 6 hours.
Preheat grill to medium heat. Meanwhile, gather 12 skewers and thread each with 4 pieces of pork, 2 tomatoes, 1 mushroom, and 1 onion half, alternating pork and vegetables. Spray each skewer with cooking spray and season with pepper.
Grill skewers until pork is cooked through, 12 to 15 minutes, turning every 4 minutes or so. Garnish cooked kebabs with cilantro.

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