This yogurt-based marinade is more for flavour than for tenderizing. You could also use a boneless pork shoulder blade roast or boneless pork loin centre roast.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
Lemon Ginger Marinade:
MethodLemon Ginger Marinade: In large bowl, whisk together yogurt, ginger, lemon rind and juice, oil, garlic, cumin, salt and pepper.
Cut pork into 1-inch (2.5 cm) cubes; add to bowl and toss to coat. Cover and refrigerate for 4 hours, stirring occasionally. (Make-ahead: Refrigerate for up to 24 hours.)
Cut lemon into 1/4-inch (5 mm) thick slices; cut each into quarters. Alternately thread pork and lemon quarters onto 4 metal or soaked wooden skewers.
Place on greased grill over medium-high heat; brush with any remaining marinade. Close lid and grill, turning 4 times, until golden brown and just a hint of pink remains inside, about 12 minutes.
Nutritional facts Per serving: about
- Sodium 205 mg
- Protein 29 g
- Calories 198.0
- Total fat 7 g
- Cholesterol 62 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
- Iron 13.0
- Folate 4.0
- Calcium 5.0
- Vitamin A 1.0
- Vitamin C 38.0