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Trim fat from pork roast. Cut meat into 1-inch pieces. Place meat, bell peppers and red onion in a medium bowl.
Combine yogurt, green onions, chipotles, parsley, ginger, garlic, sugar, coriander, salt and black pepper in a small bowl. Pour over the meat mixture, stirring to coat. Cover and marinate in the refrigerator for 4 to 6 hours, stirring occasionally.
When assembling the kebabs, wear plastic or rubber gloves to protect your hands from the oils in the chipotles. On eight 6- to 8-inch metal skewers, alternately thread meat, bell peppers and red onion, leaving 1/4 inch between pieces.
Grill the kebabs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until meat is slightly pink in the center, turning once halfway through grilling. If desired, serve with rice.