Today is officially the first day of summer. It has been smoking hot here in southern California. But we must acclimate to the hot temperatures as there will be at least 2 or 3 more hot months. I think of grilling when I think of summer cooking. Here is a kabob recipe using pork as the protein and uses radishes (which I really liked). This is also the perfect Ketogenic recipe. Enjoy!
4 tsp. Vegetable oil, plus more for pan
2 boneless pork chops (about 1 lb. 1 1/2” thick)
8 small radishes, trimmed
1 medium zucchini, cut into 1 1/2” pieces
4 scallions, cut into 2” long pieces
1 ½ tsp. Fresh lime zest
1 ½ tsp. Ground cumin
1 tsp. Chili powder
¼ tsp. Cayenne pepper
Lime wedges for serving
Heat a grill or grill pan over medium-high heat. Lightly brush with the oil.
Trim and cut pork into 2” pieces. In a large bowl, combine oil, pork, radishes, zucchini, scallions, 1 tsp. Salt and cayenne. Toss well to combine. Thread the pork and vegetables onto four 12” skewers. Place the skewers on the grill and cook, turning, until the pork is cooked and the vegetables are slightly browned, 8 to 10 min. Serve with the lime wedges.