Yogurt-Marinated Pork Kebabs with Cucumber-Lemon L
Category
Entrees - Maindishes
Sub
Category
None
Servings
6
Ingredients
For the pork 3/4 cup plain yogurt, homemade or store-bought
3-1/2 tsp. fresh lemon juice
3/4 tsp. ground coriander
3/4 tsp. ground cumin
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
Kosher salt and freshly ground black pepper
2 lb. pork tenderloin, cut into 1-inch pieces
Olive oil spray
For the labneh 4 cups plain yogurt, homemade or store-bought
Kosher salt
2 tsp. packed finely grated lemon zest
2 Tbs. fresh lemon juice
Pinch white pepper
Kosher salt
For serving 1 English cucumber, peeled, seeded, and cut into small dice
1/4 tsp. sumac (optional) Extra-virgin olive oil, for finishing
Instructions
Marinate the pork
In a large bowl, whisk the yogurt, lemon juice,
coriander, cumin, cardamom, cinnamon, 1-1/4
tsp. salt, and 1/2 tsp. pepper. Add the pork
and turn to coat. Cover with plastic, pressing
it against the top of the mixture, or scrape
into a 1-gallon zip-top bag. Press out the air
and seal the bag. Massage the bag to distribute
the marinade evenly. Refrigerate 12 to 24
hours.
Make the labneh
Set a strainer over a bowl and line with two
layers of damp cheesecloth or paper towels,
allowing a few inches of overhang. Spoon in the
yogurt, and gently stir in 1/2 tsp. salt. Cover
with the cheesecloth overhang or another paper
towel. Top with a plate slightly smaller than
the strainer and weigh down the plate with a
can or jar. Cover loosely with plastic.
Refrigerate until very thick, at least 12 hours
and up to 24. Discard the whey or reserve for
another use.
Stir the lemon zest, lemon juice, and white
pepper into the labneh. Season to taste with
salt.
Cook the pork
Transfer the pork to a colander in the sink.
Let drain until most of the marinade has
dripped away and the pork is at room
temperature, about 30 minutes. Divide among six
12-inch metal skewers or wooden skewers that
have been soaked in water for 30 minutes. Spray
the pork with olive oil and season lightly with
salt.
Meanwhile, prepare a medium-high (400°F to
475°F) grill fire, or heat a grill pan over
medium-high heat.
Grill, turning once, until the meat is just
barely pink in the center and dark grill marks
appear, 5 to 6 minutes.
Serve
Distribute the labneh among 6 dinner plates,
smoothing with the back of a spoon. Scatter the
cucumber on top. Divide the skewers among the
plates. Sprinkle the sumac, if using, over the
pork and cucumbers, finish with a drizzle of
olive oil, and serve.
nutrition information (per serving)-
Calories (kcal)- 300, Fat Calories (kcal)- 110,
Fat (g)- 12, Saturated Fat (g)- 6,
Polyunsaturated Fat (g)- 1, Monounsaturated Fat
(g)- 5, Cholesterol (mg)- 105, Sodium (mg)-
450, Carbohydrates (g)- 11, Fiber (g)- 1, Sugar
(g)- 9, Protein (g)- 36
Originally Submitted
7/13/2016
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