Pork Tenderloin Kebabs with Raspberry Skyr Sauce
Description
It might come as a surprise that there is a rich tradition of grilling in Iceland. And not just hot dogs and pork chops during the short, bright summer months but all over the island you will find brave homecooks grilling a leg of lamb in a snowstorm.
Using Skyr is one of the easiest ways to tenderize meat. The best part of using Skyr as a tenderizer when grilling, is that it caramelizes in the heat, giving the meat a nice crust and a wonderful, slightly tangy flavor.
So with the grilling obsessed nation who eats tons of skyr every year in mind, we created this recipe of versatile marinade which not only tenderizes your meat but doubles as a side sauce as well.
Serves 4
Ingredients
1 Whole
Garlic
5.3 Ounces
Icelandic Provisions Traditional Raspberry Skyr
1 Container
5.3 Ounces
Icelandic Provisions Traditional Plain Skyr
1 Container
1 Tablespoon
Dijon Mustard
1 Teaspoon
Honey
1/4 Teaspoon
Dried Thyme
1/4 Teaspoon
Dried Rosemary
1-1 1/2 Pounds
Pork Tenderloin
cut into 1 1/2 inch pieces
1
Large Bell Pepper
cut into 1 1/2 inch pieces
1
Medium Red Onion
cut into 1 1/2 inch pieces
Salt & Pepper
Grill Skewers
Recipe
Step 1:
Preheat the oven to 350° F. Cut off the top of the garlic head to expose the cloves. Place on a piece of foil and drizzle with little olive oil. Close tightly and roast in the oven until soft and golden, about 45 minutes. When cool enough to handle, squeeze the cloves out of the peels, then mash along with any olive oil left in the foil.
Step 2:
Stir together the roasted garlic, Raspberry Skyr, Plain Skyr, mustard, honey, thyme, rosemary, and salt and pepper to taste.
Step 3:
Set aside half of the marinade in the fridge and use the other half to marinate the pork at room temp for 30-60 minutes.
Step 4:
Skewer the meat and veggies, alternating. Grill the skewers for about 4-5 minutes on each side.
Step 5:
Serve with a fresh cucumber salad, flatbread and, of course, the remainder of the skyr sauce.
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