These pork skewers owe their tenderness to a turmeric-laced yogurt marinade, which can tenderize even the toughest cuts of meat. To make the sweet-and-savory snack, chunks of pork are threaded onto skewers alongside cubes of pineapple. This recipe can be made on an outdoor grill or inside on a grill pan.
To learn more, read "Skewin' Around."
Recipe from the Tasting Table Test Kitchen
Yield: 8 skewers
Prep Time: 15 minutes, plus 30 minutes marinating time
Cook Time: 10 minutes
Total Time: 25 minutes, plus 30 minutes marinating time
1 pound trimmed pork loin, cut into 1-inch pieces (about 2½ cups)
1½ teaspoons, plus ¼ teaspoon, kosher salt, divided, plus more to taste
¼ cup finely chopped cilantro, plus 2 tablespoons torn cilantro for garnish
½ cup plain whole-milk yogurt
1 tablespoon olive oil
1 garlic clove, finely grated using a Microplane
1 teaspoon ground turmeric
½ teaspoon ground cumin
2 cups pineapple, cut into ¾-inch pieces (½ medium pineapple, peeled and cored)
8 bamboo skewers, soaked in water for 30 minutes
1. Season the pork with 1½ teaspoons of salt and place in a large mixing bowl.
2. In a separate medium bowl, combine the chopped cilantro, yogurt, olive oil, garlic, turmeric, cumin and ¼ teaspoon salt. Taste and adjust the seasoning. Add the yogurt mixture to the pork and toss to coat. Marinate for 30 minutes. Make ahead: Pork can be marinated and stored in the refrigerator up to 1 day in advance.
3. Thread each skewer with 3 pieces of pork and 2 pieces of pineapple, alternating between the two. Prepare a grill to medium-hot fire or place a grill pan over medium-high heat. Grill the skewers, flipping every 2 to 3 minutes, until lightly charred all around, 8 to 10 minutes total. Remove from the heat and transfer to a serving dish. Top with the torn cilantro and serve hot.