Diane Henderiks' Pork and Veggie Kabobs with Roasted Pepper Coulis and Chunky Avocado Salad
Serve for Lunch or for Dinner
Before you start, hit the grocery store:
5 pounds boneless Pork loin
3 cups grated Parmesan cheese
12 Whole wheat tortillas
22 Bell peppers; (12 green, 10 red)
8 heads Romaine lettuce
Red wine vinegar
Low sodium soy sauce
Whisk together soy sauce, Dijon mustard, herbs, paprika, salt and pepper in a mixing bowl. Place pork cubes and 3/4 of soy sauce mixture in large ziptop bag , turn bag to coat. Place in fridge and marinate for up to 30 minutes, reserve remaining mixture for basting.
Make the coulis: Roast the red peppers on grill or under the broiler, turning twice, until the peppers are blackened all over. Remove from heat and let cool. Peel the peppers and discard the skins, seeds and cores. Coarsely chop. Combine peppers, olive oil, onion and vinegar in blender and puree until smooth. Season to taste with salt and pepper. Refrigerate.
Make the salad: Gently toss the avocados, peppers, onions, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Set aside. Heat grill to medium. Remove pork cubes from marinade (discard marinade) and place cubes on grill and cook for 4 minutes, turning after 2 minutes. Remove from grill. Once pork is cool enough to handle, thread skewers with 4 pieces of pork, 2 pieces of pepper and 2 pieces of onion, alternating, start and end with pork.
Place kebobs on grill over medium heat, cook 3 minutes. Baste with remaining soy sauce mixture, turn, baste again and cook another 3 minutes. Remove kabobs from grill and serve over salad. Top each with 2 tablespoons of red pepper coulis. Enjoy!