Barbecue Pork Kebabs With Blistered-Chile–Pumpkin Seed Salsa
Juicy pork shoulder kebabs seasoned with a flavorful spice rub, grilled to perfection and served with a vibrant salsa made from charred onions, jalapeños, and crunchy pumpkin seeds. This Mexican-inspired dish combines smoky, spicy, and nutty flavors.
Ingredients
- •¼ whole large white onion
- •2 whole jalapeños
- •¼ cup chopped cilantro
- •¼ cup finely chopped unsalted, roasted pumpkin seeds (pepitas)
- •¼ cup olive oil
- •3 tablespoons fresh lime juice
- •1 to taste Kosher salt
- •1¼ pounds boneless pork shoulder
- •2 tablespoons light brown sugar
- •2 tablespoons mustard powder
- •2 tablespoons paprika
- •2 teaspoons garlic powder
- •1 teaspoon freshly ground black pepper
- •½ teaspoon cayenne pepper
- •2 tablespoons Vegetable oil
- •1 to taste Kosher salt
- •8 pieces metal skewers
Cooking Instructions
- 1.
Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron). Let cool. Finely chop onion. Remove seeds from chiles and finely chop. Toss onion, chiles, cilantro, pumpkin seeds, oil, and lime juice in a small bowl. Season with salt.
10 min
- 2.
Freeze pork until very firm around the edges, 20-30 minutes. Slice 1/4" thick, then cut crosswise into 1 1/2"-2" strips if needed. Cover and chill until ready to grill.
30 min
- 3.
Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine.
5 min
- 4.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread pork onto 6-8 skewers, folding and piling onto itself to form a compact shape. Season with salt, then sprinkle generously with brown sugar mixture in several passes, allowing a few minutes between each for rub to adhere. Grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer. Serve pork topped with salsa.
20 min
- 5.
Salsa can be made 1 day ahead. Cover and chill. Dry rub can be made 1 month ahead; store airtight at room temperature.
