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Cuban Pork and Veggie Kebabs

This Little Goat went to Cuba
This Little Goat went to Cuba

serves

4

time

1 hour, 30 minutes

active time

30 minutes

ingredients

1 1/2 lb. pork tenderloin, trimmed and cut into 1-inch cubes

1/2 cup canola oil

2 Tbsp This Little Goat went to Cuba, divided

1 red bell pepper, cut into 1-inch pieces 

1 large red onion, quartered and segmented

8 oz. button mushrooms, cleaned and halved

1 large yellow zucchini, cut into 1/2-inch thick rounds

1 large green zucchini, cut into 1/2-inch thick rounds

Kosher salt and freshly-ground black pepper

instructions

Add pork to a large bowl and toss with 1/4 cup canola oil, 1 Tbsp Cuba spice and a pinch of kosher salt. Massage into meat until fully coated. Cover and marinate in the refrigerator for at least 1 hour, up to overnight.

Add vegetables to a large bowl and toss with remaining 1/4 cup canola oil, 1 Tbsp Cuba spice and a pinch of kosher salt. Mix well to combine.

Preheat your grill to medium-high heat. While grill is heating, thread meat and vegetables onto wooden or metal skewers.

Brush grill with canola oil and grill skewers, flipping halfway through, until meat and vegetables are nicely charred on all sides and pork reaches an internal temperature of 145 degrees, about 8-10 minutes total. Remove to a cutting board and let rest for at least 5 minutes before serving.

Goat Tip: If using wooden skewers, soak them in water for at least 30 minutes prior to cooking on the grill. Damp skewers are less likely to burn when placed on the grill.

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