Pork Chop Skewers with Garlic & Herbs

1. To make the marinade, start by making a garlic paste using this technique: Place the chopped garlic on a cutting board and sprinkle the coarse salt over it.

2. Using the flat side of a 15 cm chef’s knife, press the salt into the garlic and scrape back and forth across the cutting board to create a paste. Continue pressing and scraping until a smooth, translucent paste forms.

3. In a large bowl, combine the garlic paste with olive oil, smoked paprika, onion powder, oregano, cumin, salt, and black pepper.Add the pork pieces to the bowl and toss to coat. Cover and refrigerate for 30 minutes.

4. In a small bowl, mix the yogurt, chipotle pepper, adobo sauce, lime juice, garlic, salt, and pepper. Refrigerate the yogurt sauce until ready to use.

5. Preheat a grill to 204°C, medium-high heat.

6. When ready to cook, discard the marinade and let the pork sit at room temperature for 15–30 minutes, if time allows. Thread the pork onto the prepared skewers, alternating with the vegetables, and leaving space between pieces so they cook evenly.

7. Place the skewers on the grill and cook for 3 minutes per side, or until the internal temperature reaches 63°–71°C.

8. Garnish with fresh cilantro, if desired, and serve with the chipotle-lime yogurt sauce.

Enjoy!

*Courtesy of National Pork Board, Des Moines, Iowa