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Add a photoEvery summer, Prescott, Arizona, sponsors a cowboy cook-off and rodeo where you'll find many variations on these delicious kabob's.
The recipe for Pumpkin Seed Sauce makes more than you'll need for the pork skewers, but leftover sauce is delicious with chips, wrapped in warm tortillas or used like mayonnaise on roast chicken and grilled sandwiches.
Ingredientes
- Marinade:
- 1 Tbsp. Southwestern Chili Powder
- 1 Tsp. Sweet Hungarian Paprika
- 3/4 Tsp. Ground Cumin
- 1/2 Tsp. Salt
- 1/4 Tsp. Ground White Pepper
- 1 Clove Garlic, Minced
- 1/2 Cup Fresh Orange Zest
- 1/4 Cup Fresh Lime Juice
- 2 - 3 Drops Hot Pepper Sauce, To Taste
- Skewers:
- 1 Lb. Pork Tenderloin
- 1/2 Large Red Onion, Cut Into 6 - 8 Wedges
- 8 Each Bamboo Skewers
- Pumpkin Seed Sauce:
- 1 1/2 Cups Raw Pumpkin Seeds
- 1 Tbsp. Canned Chipotle Chilies in Adobo Sauce, Minced
- 1 Cup Cherry Tomatoes, Halved
- 1/2 Cup Water
- 2 Tbsp. Fresh Lime Juice
- 2 Tbsp. Canola Oil
- 1/2 Tsp. Salt
- 1/4 Cup Scallions, Thinly Sliced
- 2 Tbsp. Fresh Cilantro, Minced
- Garnish:
- 1/2 Cup Fresh Cilantro, Chopped
Direcciones
Prepare Marinade:
1.
In large bowl, combine chili powder, paprika, cumin, salt, white pepper, garlic, orange juice, orange peel, lime juice and hot pepper sauce; mix well. Reserve 1/4 cup marinade.
For Pork Skewers:
1.
Freeze pork 10 - 12 minutes or until firm and easy to cut; cut into 3/4-Inch cubes. Add pork and onion to marinade; turn to coat. Marinate 4 hours, covered in refrigerator. Remove pork from marinade; discard marinade. Thread skewers with pork and onion using 3 cubes pork per skewer.
2.
Heat a charcoal grill to medium heat. Cook skewers until pork is firm, cooked through and internal temperature reaches 160°F. Alternately, skewers may be baked in a 475°F oven 12 - 15 minutes, basting with reserved marinade every few minutes.
3.
Place pork on serving platter; serve hot or at room temperature along with Creamy Pumpkin Sauce. Garnish platter with cilantro.
For Creamy Pumpkin Seed Sauce:
1.
Heat oven to 350°F. Place pumpkin seeds on baking sheet; toast 20 minutes, shaking frequently after 10 minutes to prevent burning. Remove from oven; cool.
2.
Place seeds in blender or food processor; purée with chipotle and tomatoes, scraping down container as needed. Add water and lime juice to blender; process until mixed. Add oil and salt; process until creamy sauce forms.
3.
Transfer sauce to medium bowl. Gently stir in green onions and cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 8 servings | |
| Calories 351 | |
| Calories from Fat 232 | 66% |
| Total Fat 25.86g | 32% |
| Saturated Fat 4.32g | 17% |
| Trans Fat 0.03g | |
| Cholesterol 35mg | 12% |
| Sodium 341mg | 14% |
| Potassium 666mg | 19% |
| Total Carbs 10.58g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.01g | 1% |
| Protein 24.63g | 39% |
