Cubano Pork Appetizer Skewers and Cilantro-Citrus Dip
Enjoy all the flavors of a Cuban sandwich as a kabob. Makes a tasty addition to your party buffet or while tailgating.
1 tablespoon olive oil
1 teaspoon orange zest, finely grated
1 1/2 teaspoons brown sugar, packed
1 teaspoon dry mustard
1 teaspoon dried thyme leaves, or oregano leaves
1/2 teaspoon garlic, pressed or minced
1/2 teaspoon salt
1/4 teaspoon sweet paprika
1/2 pound boneless pork chops, thin cut
16 (3/4-inch) cubes ham
16 (3/4-inch) cubes Swiss cheese
24 mini dill pickles
8 skewers (8 to 10 inches)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon cilantro, finely chopped
1 tablespoon spicy brown mustard
2 teaspoons lime juice
1 teaspoon granulated sugar
1/2 teaspoon orange zest, finely grated
- For Cubano Rub: In small bowl, combine ingredients for rub. Spread on both sides of pork chops.
- Grill chops or broil 4 inches from heat source 3 to 5 minutes, turning once, until cooked through. Let stand 5 minutes. Cut into 8 1/2-inch strips.
- On each skewer, thread 1 ham cube, 1 cheese cube, 1 pickle, 1 strip roasted pork (skewered three times in an "s" shape), 1 pickle, 1 ham cube, 1 cheese cube and 1 pickle.
- For Cilantro-Citrus Dip: Combine all dip ingredients in small bowl. Makes about 1/2 cup. Serve along side kabobs.
Makes 8 skewers.
Recipe and photograph provided courtesy of Pork: Be Inspired.