Pork and Plum Skewers

Pork and Plum Skewers
Servings: 4 Yield: servings Prep 15 mins Cook 8 mins Grill 6 mins


  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/4 cup plum preserves
  • 1/4 cup cider vinegar
  • 3/4 teaspoon plus 1/8 tsp salt
  • 2 tablespoons olive oil
  • 2 pounds boneless pork loin, trimmed and cut into 1 1/2-inch pieces
  • 1/2 of a red onion, cut into 1 1/2 inch pieces
  • 3 red plums, pitted, each cut into 6 wedges
  • 1 cup Israeli pearl couscous
  • 2 cups packed baby spinach, shredded
  • 1/4 cup crumbled feta cheese
  • 1/4 cup toasted sliced almonds

Make It

1. In a small bowl, whisk together cinnamon, cumin, ginger, pepper, preserves, vinegar and 1/2 tsp of the salt. While whisking, add oil in a thin stream. Set aside 3 tbsp of the sauce for couscous.

2. Thread 6 metal skewers with pork, onion and plum wedges: Use 5 or 6 pieces of pork per skewer, alternating with 3 plum wedges and as much red onion as desired.

3. Heat grill to medium-high. While grill is heating, cook couscous in lightly salted boiling water for 8 minutes. Drain and rinse with cool water. Toss in a bowl with spinach, feta, almonds, 1/4 tsp of the remaining salt and the reserved 3 tbsp sauce. Set aside.

4. Brush skewers with some of the sauce. Place on oiled grill, sauce side down. Brush with remaining sauce. Grill for 3 minutes, then flip over. Grill for 3 minutes more, or until pork is no longer pink. Season with remaining 1/8 tsp salt and serve with couscous salad.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 439, Fat, total (g): 16, chol. (mg): 89, sat. fat (g): 4, carb. (g): 34, fiber (g): 3, pro. (g): 38, sodium (mg): 492, Percent Daily Values are based on a 2,000 calorie diet.