Skewers are quintessential Summer food. They cook quickly on the barbecue, keep the house cool, and bring everyone outside to enjoy the wonderfully warm weather! This recipe for ancho-chile-marinated pork skewered with mangoes is a perfect combination of spicy and sweet. The cilantro sprinkled on top adds freshness and flavor to the already complex dish. To keep the entire dinner finger- and outdoor-friendly, I simply served it with barbecued corn. If you can't find mangoes, other fruits such as pineapples, peaches, or nectarines would be great substitutes. To get started on these succulent and tropical-inspired skewers keep reading.
- 1/4 cup orange juice*
- 2 tablespoons fresh lime juice
- 2 tablespoons canola oil, more for the grill **
- 2 teaspoons dark brown sugar
- 2 teaspoon ancho chile powder
- 2 medium cloves garlic, minced
- Pinch crushed red pepper flakes
- Pinch of Kosher salt
- 1 pound pork tenderloin, trimmed and cut into 1 inch cubes
- 2 medium mangoes, peeled, pitted cut into 1 inch cubes
- 1 tablespoon chopped fresh cilantro
- 8 skewers, if wooden soaked for a half hour or more
- In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes, and 1/2 tsp. salt.
- Add the pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.
- Thread the pork and mango cubes onto the skewers, alternating them and beginning and ending with a piece of pork. Each skewer should have about 5 pieces of pork and 4 pieces of mango.
- Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil. Cook the skewers, turning once, until the meat is browned on the outside but still slightly pink in the center, about 8 minutes.
- Serve garnished with the cilantro.
* I did not have any orange juice on hand and substituted pineapple juice instead.
**I prefer to use peanut oil on the grill as it can tolerate high heat.
- Main Dishes, BBQ