Skewer Party

By lorik

Ingredients

• Pork and Pineapple:
• 1 pound trimmed pork loin, cut into 1-inch pieces (about 2 1/2 cups)
• 1 1/2 teaspoons, plus 1/4 teaspoon, kosher salt, divided, plus more to taste
• 1/4 cup finely chopped cilantro, plus 2 tablespoons torn cilantro for garnish
• 1/2 cup plain whole-milk yogurt
• 1 tablespoon olive oil
• 1 garlic clove, finely grated using a Microplane
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 2 cups pineapple, cut into 3/4-inch pieces (1/2 medium pineapple, peeled and cored)
• Special Equipment:
• 8 bamboo skewers, soaked in water for 30 minutes
• Charred Eggplant and Red Onion:
• For the Marinade:
• 1/2 cup white miso
• 3 tablespoons finely grated ginger
• 2 tablespoons water
• 1 tablespoon toasted sesame oil
• 1 tablespoon canola oil
• 2 teaspoons rice vinegar
• 1 teaspoon honey
• For the Skewers:
• 3 cups 1-inch pieces Japanese eggplant (4 to 5 Japanese eggplants)
• 2 cups 1-inch pieces red onion (1 medium red onion)
• 1/2 lemon
• 2 teaspoons toasted white sesame seeds
• 2 tablespoons thinly sliced scallions
• Special Equipment:
• 8 bamboo skewers, soaked in water for 30 minutes
• Grilled Halloumi and Cherry Tomato:
• Two 8-to-9-ounce packages halloumi, cut into 1-inch cubes
• 2 cups cherry tomatoes
• 3 tablespoons olive oil
• 2 teaspoons chile oil
• 2 tablespoons torn mint
• Zest from 1/2 lime
• Special Equipment:
• 8 bamboo skewers, soaked in water for 30 minutes

Details

Adapted from tastingtable.com

Preparation

Step 1

Pork and Pineapple Skewers:
1. Season the pork with 1½ teaspoons of salt and place in a large mixing bowl.

2. In a separate medium bowl, combine the chopped cilantro, yogurt, olive oil, garlic, turmeric, cumin and ¼ teaspoon salt. Taste and adjust the seasoning. Add the yogurt mixture to the pork and toss to coat. Marinate for 30 minutes. Make ahead: Pork can be marinated and stored in the refrigerator up to 1 day in advance.

3. Thread each skewer with 3 pieces of pork and 2 pieces of pineapple, alternating between the two. Prepare a grill to medium-hot fire or place a grill pan over medium-high heat. Grill the skewers, flipping every 2 to 3 minutes, until lightly charred all around, 8 to 10 minutes total. Remove from the heat and transfer to a serving dish. Top with the torn cilantro and serve hot.

Charred Eggplant and Red Onion:
1. Make the marinade: In a medium bowl, combine all the ingredients.

2. Make the skewers: Place the eggplants in a medium bowl and combine with ⅔ cup of the marinade. Place the onions in a separate medium bowl and toss with ⅓ cup of the marinade. Marinate both the eggplants and onions for 15 to 20 minutes at room temperature.

3. Thread each skewer with the eggplants and onions, alternating between the two and starting and ending with eggplant.

4. Heat a grill to a medium-hot fire or place a grill pan over medium-high heat. Grill the skewers, flipping occasionally, until the eggplant is tender and the skewers are lightly charred all around, 18 to 20 minutes. Remove from the heat and squeeze the juice from the lemon over the skewers. Transfer to a serving dish, top with the sesame seeds and scallions, and serve hot or at room temperature.

Grilled Halloumi and Cherry Tomato:
1. Thread the halloumi and cherry tomatoes onto the skewers, alternating between the two, starting and ending with the cheese. Transfer the skewers to a baking sheet and brush with the olive oil.

2. Heat a grill to a medium-hot fire or place a grill pan over medium-high heat. Grill the skewers, flipping occasionally, until the cheese is charred in spots and beginning to melt, and the tomatoes are about to burst, 3 to 5 minutes. Remove from the heat and transfer to a serving dish. Drizzle with the chile oil and garnish with the mint and lime zest, and serve immediately