Ingredients
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For the Chile Pork Kebabs
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2 teaspoons ground Cumin
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1 teaspoon Cayenne Pepper
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½ teaspoon Kosher Salt
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½ teaspoon Black Pepper
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1½ pounds Pork
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1½ pounds Pork
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4 to 8 skewers (if wooden, soak in water for 10 minutes)
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1 Tablespoon Grapeseed Oil
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6 ears Corn
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½ cup Pesto
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½ small Watermelon
Directions
The ease of kebabs on the grill is one of summer’s delights. Another is basil and corn. With this meal you get all three. This pesto can be used as a bread spread, egg topper, or pizza topping, but on grilled corn, it is finger-lickin’ good.
Steps
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1
Done
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For the Chile Pork KebabsPreheat an outdoor grill. |
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2
Done
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Combine the spices in a medium bowl. Toss with the pork to coat, rubbing the seasonings into the pork with your hands. Place 4 or more pork cubes on each skewer. |
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3
Done
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Brush the grill with the oil. Arrange the pork skewers over direct heat on the grill and the corn (in the husks) over indirect heat. Put the lid on the grill. Cook the pork, turning the skewers often, until browned on all sides, 6 to 8 minutes total. Cook the corn, turning it once or twice, for 10 to 15 minutes. Let cool before serving. |
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4
Done
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Spread the pesto on the corn, and serve with the pork and watermelon wedges. |
