Grilled kabobs are a favorite way to enjoy summer meals. This tequila and lime marinade for pork is excellent served with a side of rice and a lively margarita!

1/3 cup fresh lime juice
1/4 cup tequila
1/4 cup olive oil
1 tablespoon grated lime zest
6 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon salt
2 teaspoons pepper, freshly cracked and ground

Meat and vegetables:
3 pounds pork, trim fat and cut into 1-1/2″ pieces
4 green bell peppers, cut into 1” squares
2 fresh pineapples, cut into 1-1/2″ cubes

Trim excess fat from the pork and cut into 1-1/2″ pieces. Place the cubed meat in a large lidded bowl. In a bowl emulsify lime juice, tequila and olive oil by whisking briskly until thickened. Add the lime zest, garlic, cumin, oregano, salt and pepper and whisk to incorporate well.

Pour the marinade over the cubed pork and cover the bowl. Allow to marinate at room temperature for one to two hours, turning every 20 minutes.

To prepare wooden or bamboo skewers, soak in cold water for 30 minutes. Lightly oil steel skewers. .

String the skewers, alternating the pork, bell peppers and pineapple cubes. Cook over high heat for 1 – 2 minutes on each side. Spray down flare-ups with cold water. Move kabobs to a cooler area of the grill to facilitate even cooking. Reduce heat to medium low and cover the grill to cook for 7 – 10 minutes more.

Check frequently, move to cooler or hotter areas of the grill and turn frequently to cook evenly and avoid burning. You’re looking for a deep golden brown and an internal temperature of 145 to 150 degrees.

When the kabobs have finished cooking, remove to a platter and loosely cover with foil. Allow to rest for 5 minutes before serving.

Yield: 8 servings

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