UNC Health Care

Recipe: Grilled Chili-Rubbed Pork Kabobs with Peach Salsa

Savory pork skewers with a fresh peach salsa are a great way to liven up dinner. You can bring a bit of summer to your plate by using frozen peaches when they’re not in season.

Serve over a salad, couscous or nestled in a warm pita. Serves 6.

Ingredients:

Peach Salsa

  • Fresh or frozen peach slices (diced): 1½ cups
  • Fresh tomatoes (diced): ½ cup
  • Onions (diced): ½ cup
  • Cilantro (chopped): ¼ cup
  • Lime juice: 2 tablespoons
  • Crushed red pepper flakes: 1 teaspoon
  • Extra virgin olive oil: 2 teaspoons

Pork Kabobs                                                       

  • Pork loin, boneless (trimmed of excess fat): 1½ pounds
  • Chili powder: 2 tablespoons
  • Cumin: 2 tablespoons
  • Salt and black pepper: ½ teaspoon each

 


Salsa Directions

  1. Combine peaches, tomatoes, onions, cilantro, lime juice, pepper flakes and olive oil in a small bowl.
  2. Mix until evenly combined.
  3. Set aside and let marinate for at least one hour so the flavors can combine.

Pork Directions

  1. Cut pork into 1½-inch cubes.
  2. Toss with chili powder, cumin, salt and pepper until coated with spices.
  3. Place pork on skewers, four cubes per skewer. If you do not have skewers, you can cook on the stovetop with a bit of oil.
  4. Grill or roast skewers at medium heat until fully cooked. The U.S. Department of Agriculture recommends a minimum temperature of 145 degrees for pork loin.
  5. Top pork skewers with peach salsa.

Make it a Meal

  • Serve pork and peach salsa on a garden salad.
  • Steam couscous and top with the pork and peach salsa.
  • Try a new kind of sandwich by adding pork and salsa to a pita with fresh lettuce.