1.75poundsboneless center-cut pork chops, 1 ¼-inches thick (4 to 5 chops), cut into 1 ¼ -inch cubes
¼cupolive oil
3medium cloves of garlic, minced or pressed
¾teaspoonsalt
½teaspoonpepper
For the marinade:
¼cupsoy sauce
¼cupsugar
¼cupvegetable oil
¼cuplime juice(about 4 limes)
2medium scallions, sliced thin
2Tablespoonsminced fresh cilantro
3medium cloves of garlic, minced or pressed
½teaspoonground ginger
For the fruit and veggies:
1pineapple, cut into 1-inch cubes
1medium red bell pepper, cut into 1-inch pieces
1medium yellow bell pepper, cut into 1-inch pieces
1large red onion, peeled and cut into ¾-inch pieces (3-layer stacks)
2Tablespoonsolive oil
Salt and pepper, to taste
Instructions
For the pork:
Start with butterflying the pork by slicing each cube in the center but not cutting through completely. This will allow more surface for the marinade to flavor the meat. In a gallon-sized zipper bag, combine the oil, garlic, salt and pepper. Drop in the pork cubes and seal. Lightly shake the bag to evenly coat the pork with the oil. Allow the pork to fully season in the refrigerator for at least an hour or up until 24 hours.
For the marinade:
Combine the marinade ingredients in a large mixing bowl, whisking until the sugar is dissolved. Toss in the pork, coating it evenly with the marinade. Cover and refrigerate for at least 1 hour or up to 8 hours.
For the fruit and veggies:
Light up your grill (charcoal or gas, whichever your preference). Meanwhile, toss the fruit and veggies with 1 ½ Tablespoons of the vegetable oil in a large bowl, then season with salt and pepper. Brush the onions with the remaining oil and season with salt and pepper.
Assemble:
In this order, thread a pineapple chunk, onion stack, cube of meat, yellow pepper, and red pepper onto the skewers. Repeat this order one or two more times per skewer. Brush any remaining oil onto the skewers.
Cook:
Grill the kebabs, uncovered, turning each kebab one-quarter turn every 2-3 minutes until the meat is well-browned and cooked to medium-rare (about 10 minutes). Transfer the kebabs to a large clean serving platter and splash with fresh lemon and lime juice, if desired. Serve immediately over rice (optional).