 | | Directions |
- In a medium sized bowl, whisk all marinade ingredients together. Place pork into a large resealable plastic bag and pour marinade over it. Seal tightly, swirl pork and marinade together inside bag, and refrigerate for at least 1 hour.
- Remove pork from the bag and discard the bag and marinade. Thread the pork and tomatoes onto the skewers, alternating the ingredients.
- Grill over direct high heat for 6-8 minutes, turning once, until meat is just slightly pink.
- Top with fresh squeezed lime juice and cilantro.
- Serve immediately.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | | |
| - | | Marinade |
| - | | 1/2 cup fresh orange juice |
| - | | 3 tablespoons extra virgin olive oil |
| - | | 2 tablespoons red wine vinegar |
| - | | 1 tablespoon garlic, minced |
| - | | 2 tablespoons pure chili powder |
| - | | 1 1/2 teaspoons dried oregano |
| - | | 1 teaspoon ground cumin |
| - | | 1 teaspoon kosher salt |
| - | | 1/2 teaspoon fresh ground pepper |
| - | | 1/2 teaspoon ground cinnamon |
| - | | Pork Skewers |
| - | | 2 pounds boneless pork sirloins, cut into 1 inch cubes |
| - | | 1 pint cherry tomatoes |
| - | | 1 lime, cut into quarters |
| - | | 2 tablespoons cilantro, finely chopped |
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