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Prep 30min
Total4hr30min
Ingredients7
Servings12
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Ingredients
1
large garlic clove, finely chopped
3
teaspoons chili powder
1
teaspoon coriander
3
tablespoons olive oil
1/8
teaspoon red pepper sauce
1 1/2
lb pork tenderloin, cut into 1-inch cubes
12
(6-inch) wooden skewers
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Steps
1
In medium nonmetal bowl or 1-gallon resealable food-storage plastic bag, mix all ingredients except pork. Add pork; turn to coat. Cover dish or seal bag; refrigerate at least 4 hours to marinate. Soak wooden skewers in water for 30 minutes.
2
Heat gas or charcoal grill. Thread pork evenly on skewers; discard marinade.
3
Place kabobs on grill. Cover grill; cook over medium-high heat 12 to 15 minutes, turning once, until pork is no longer pink in center.
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Soak wooden skewers to keep them from burning on the grill. A pie plate or baking pan is perfect for soaking the skewers. Metal skewers can be used in place of small wooden skewers.
Assemble the kabobs in advance; cover and refrigerate them for up to 3 hours. Increase grill time by a few minutes.
To broil kabobs, place on broiler pan; broil 4 to 6 inches from heat using times in recipe as a guide, turning once.
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