MARINATED PORK KABOBS
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon garlic powder
Extra-virgin olive oil
Salt and pepper
2 pounds pork loin, cut into 1-inch cubes
Soak bamboo skewers in water for at least 1 hour. This will ensure that your skewers
do not catch on fire. Combine the cumin, paprika, garlic and salt. Stir to combine and
add enough olive oil until it becomes a loose paste. Add the pork and toss to completely
coat. Marinate for at least 2 hours or overnight. Before grilling, skewer the pork to make
kebabs, putting about 4 to 5 pieces of meat on each skewer without crowding. Grill the
skewers on all sides until brown, about 7 to 8 minutes. Remove the kebobs from the grill
to a serving platter and let rest.
ORZO PASTA SALAD
1 box orzo pasta, prepared according to box directions
1 yellow squash, halved, seeded and sliced thinly
1 large carrot, diced
1 red pepper seeded and diced
1 English cucumber, seeded and diced
3 tablespoons fresh parsley minced
1 teaspoon salt
½ teaspoon pepper
½ teaspoon Dijon mustard
¼ cup rice vinegar
1 teaspoon Herb de Provence
½ cup olive oil
Combine mustard, vinegar and herbs in a small bowl. Slowly whisk in olive oil. Set
aside. While orzo is still hot, drizzle 2 tablespoons of the vinaigrette over the pasta.
Toss to coat. Add squash, carrot, red pepper and cucumber. Mix thoroughly. Season
with salt and pepper. Refrigerate until ready to serve. Just before serving, add parsley
and stir to combine.
