Grilled Curried Pork Kabobs with Apples

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15 minutes

12 minutes


    • 1 1/2 lbs
      750 g
      Canadian Pork Loin or Shoulder Blade Roast or Chops, boneless, well trimmed
    • 1/3 cup
      75 mL
      curry or tandoori paste
    • 2 Tbsp
      25 mL
      natural, plain yogurt
    • 1 Tbsp
      15 mL
      canola oil
    • 2
      2 tart green apples
    • 4
      12"/30 cm bamboo or metal skewers


Cut pork into 1″/2.5 cm cubes. Combine curry paste, yogurt and oil in a resealable plastic pag. Add pork and mix thoroughly to coat. Refrigerate for 12 – 24 hours. If using bamboo skewers, presoak in water at least 1/2 hour. Preheat barbecue on high; reduce heat to medium-high. Core apples and cut each into 8 sections. Cut each wedge in half crosswise. Thread pork onto skewers, alternating with pieces of apple. Cover exposed bamboo with foil to avoid burning. Grill on lightly oiled grill over medium-high heat for about 12 minutes (or broil), turning twice, or until pork is just cooked and firm to the touch.

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