Pork Pinchos with Shredded Cabbage Salad

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Description[edit]

Traditional Spanish tapas fare, pork pinchos make a great main course when served with a salad of tender cabbage and creamy avocado sweetened with juicy orange sections. An extra squeeze of orange just before serving is a nice touch.

  • [1]
  • Source: South Beach Diet Taste of Summer Meal Plan
  • Prep time: 30 minutes | Marinating time: 30 minutes | Cook time: 15 minutes
  • Makes 4 servings

Ingredients[edit]

Pork[edit]

Salad[edit]

Special equipment[edit]

  • 4 (12-inch) skewers

Procedures[edit]

Pork[edit]

  1. In a large bowl, combine paprika, cumin, garlic powder, and cayenne.
  2. Add pork and turn to coat; cover the bowl with plastic wrap and let sit at room temperature for 30 minutes.
  3. Thread pork evenly onto skewers.

Salad[edit]

  1. In another large bowl, combine cabbage, chopped orange, avocado, scallions, oil, salt, black pepper, and cayenne.
  2. Transfer salad to a large platter.
  3. Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
  4. Grill pork, turning frequently, until cooked through, 10 to 12 minutes.
  5. Serve warm on top of salad, and put orange wedges on the side.

Nutritional information[edit]

Per serving:

  • 390 Calories | 20g Fat | 5g Saturated Fat | 40g Protein | 13g Carbs | 5g Fiber | 240mg Sodium

References[edit]