Food on the homestead tastes like sizzling skewers of homegrown pork kebobs. Add garden fresh veggies and citrus quinoa for a mouthwatering meal any time of the year.
Farm Raised Pork Kebobs W/ Citrus Quinoa
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 5
Ingredients
- Pork
- 1 ½ lbs. pork loin cut into 3/4” pieces
- 1 Tbsp. chili powder
- 1 Tbsp. smoked paprika
- 1 Tbsp. olive oil
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. rapadura dehydrated whole cane sugar
- 1/4 cup ketchup
- 1 tsp. salt
- ½ tsp. pepper
- Small bunch scallions cut into 2” pieces
- 2 Bell peppers cut into 2” pieces
- Citrus Quinoa
- 1 ½ cups uncooked quinoa rinsed
- 3 cups water
- Zest and juice of 2 limes
- Zest and juice of ½ an orange
- 1/2 tsp. sea salt
- Fresh basil chopped for garnish
Instructions
- Combine the pork, chili powder, smoked paprika, salt, pepper, olive oil, ketchup, vinegar and rapadura in a mixing bowl. Use your hands to massage spices into the pork.
- Using skewers alternate pork, pepper and scallion. Repeat until finished. Sear kabobs in a hot cast iron skillet for 3-4 minutes per side or grill until cooked.
- Combine the quinoa and water in a saucepan. Bring to a boil, cover, reduce heat and simmer for 10-15 minutes or until tender.
- When cooked, transfer to a bowl. Add in the zest and juice of the limes and orange and salt. Stir to combine.
- Garnish the quinoa with chopped, fresh basil.
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Looks delicious! I love your cooking method for the kebobs, I’d never thought to do them like that!
Weson A Price has an article that says uncured “salted” or pork not soaked in an acidic solution will cause thickening of the blood. They did a study on people and live blood anaylasis. The blood did not thicken if soak in acidic solution or cured with salt. Could you soak the pork the night before in the vinegar then add the spices the next day? Do you think that will change the taste?
Dear Carrie ~ please don’t believe everything you read. There are SOOOO many “things” that are…and then…ARE NOT. Trust your gut, darlin’.
Carrie, you are absolutely correct in your thinking and your question.
Camille, maybe you would better understand if you knew about Dr. Price.
So I have to ask, after your article about Stu…
Is he playing the guitar on your cooking video “soundtrack”?
I’ve never thought of doing kabobs that way! I’m going to be trying this VERY soon! Hope you and your family have a great Thanksgiving.
Hey Shaye ~ First….it looks and sounds DELISH. I will most definitely be making this dish. Second…(and this is NOT a criticism!), I CANNOT believe you use KETCHUP! (don’t get me started….but, if it were me, I’d use tomato paste. you’re already using sugar…so you don’t need to add. Ketchup? Really? Okay. I’m done.) Lastly…I LOVE your hands. You have STRONG hands. And they remind me of mine…before the joint crap invaded. Still, tho, when I was a young lass I used to say “I have old lady hands”. I now realize that those words actually affected my physiology. So….no matter WHAT….LOVE YOUR HANDS. They’re strong, beautiful hands that are, no doubt, fullALove! Your videos are awesome. You inspire me (and, I”m sure, many others) with your wholesome-ness. Thank you, Dear One!
Hi there! I absolutely adore your blog – thanks to you, I’m planning for my next house to have space for a veggie garden and chicken coop! Quick question: I’d love to subscribe to new posts via email and I can’t seem to find a subscribe button anywhere. Is it possible to subscribe? Thanks!
Can you please tell me where your teaspoons are from? Love them!
I just watched ALL of your cooking videos right in a row and they made me hungry! Now I want to eat everything you make. And I love your style! So easy and quick!
Hi Shaye!
I really love your cooking method for the kebobs 🙂 thanks for sharing