Spicy Grilled Pork With Fennel, Cumin and Red Onion Recipe (2024)

Really good. Made them exactly as written. Only thing I would take OUT of the recipe is the mention of a resealable plastic bag. Please, for the love of St Peter, use resealable bags only when absolutely ncessay, and only if you plan to re-use them (very easy to turn inside out and wash). I’m not advocating doing away with them, but the world is awash in plastic and this recipe absolutely does not require a plastic bag for the marinade stage. I’ll shut up now. Try the kebobs. They’re delicious.

This recipe is amazing!! The marinade would taste delicious on any kind of meat—chicken, lamb, etc. Used pork tenderloin. Only tweaks were: added shallot, lime zest, and a little olive oil to the mix. Definitely use whole seeds if you have them.

Bloody marvellous! I have made something similar to this however the recipe for that used 1tsp of Kashmiri chilli powder (not the hottest) instead of the fresh chilli and some yogurt/buttermilk instead of the lime juice.As an easy quick fix, all of the ingredients could be store cupboard and not fresh, apart from the meat or even fish.This recipe looks delicious,,, Cannot wait to try!

Kim Walsh, instead of fish sauce, I usually use soy sauce and add some honey. (My family doesn't like the fishiness.) Good luck!

Can we use chicken instead? Thanks.

I have make lots of shish kabob, usually a mix of lamb & beef, marinated for 24 hours grapefruit juice' in the fridge. There is no purpose to putting marinading meat back in the fridge on the day it's cooked. Marinade is more effective at room temperature: nothing bad happens in the hour or so before cooking.

Delicious! Used marinade on bone in chicken thighs. Made it into a sheet pan supper with sliced broccoli and onions, 400 degree oven for 20 minutes. Turn the veg, then 20 more minutes. Can walt for tomorrow's leftovers!

Thoughts on trying this on cauliflower/squash/etc. for us veggie folks?

Used pork tenderloin. Only tweaks were: added shallot, lime zest, and a little olive oil to the mix. Definitely use whole seeds if you have them.

I pickled the red onions with white vinegar and sugar..Wonderful recipe. I also brushed the brochettes on the grill with olive oil. I use grill grates. Thank you Melissa

Ground pork works really well too! Mix about half the quantity of the spices and herbs (omit the liquid ingredients)into the ground pork to make flattened meatballs. Grill or broil. Mix the rest of the spices and herbs with the lime juice, honey etc and use as a dipping sauce. Serve with the red onions, a smashed cucumber salad and whatever carb you like

I like to marinade meats in a glass jar with a lid, or, if that's too small, a plastic Tupperware type of container. That way, I can shake it periodically for a nice distribution of the marinade and there's no wasted plastic bag.

Lovely recipe. I cut the pork shoulder into slightly smaller chunks, about 1in, then set the skewers on a wire baking rack, broiled 5 minutes, flipped, and then broiled 2 minutes. I was very surprised at how good the pork shoulder turned out for a cut that's usually meant for low and slow cooking.

griot treatment:bring to room temperature 1 - 3 hours before cookingpreheat oven 375 degreesmeat in saucepan/pot w lid to cook in ovenstir occasionallycook 1.5 - 2hrsremove meat to baking sheet:add oil broil 5 mins (to 10 mins) (separately reduce liquids by half)

Tried this with lamb as someone suggested—delicious! Loved the crispy pop of the whole spices after grilling.

I added 50%more meat, so did the same with the rest of the components except fish sauce where I added soy sauce in place of the extra fish.. came out perfectly!!! Such a good mix of flavors but would recommend you make sure the fennel is more ground as I did not and had some spicy surprise bites

This is incredible- just do it. Next time I’ll do ground fennel instead of seeds

This is a favorite and delicious each and every time! I use half basil/half cilantro and sub whole skinless boneless chicken breasts (cut into chunks) in lieu of pork and cook on a gas grill. With two large chx breasts (~1.5lb) I usually get 6-8 kebabs w/ 4-5 chunks on each. This recipe suggests red onion. I add that by way of a Greek salad very similar to that by Lidey Heuck. I serve with Naan. The flavors in this meal complement beautifully!

This recipe is a grand slam! So easy and so delicious.

Made as a wet rub after brining. Seven small dry chili, a little lime peel…. Grilled an$ served with coconut rice.

This was really good. I would consider serving it with a rich yogurt sauce next time around.

Delicious marinade. It would work equally well on chicken. I might try these served on corn tortillas or in pita next time.

Excellent! Made as suggested but used pork tenderloin & discarded jalapeño ribs & seeds. Marinated overnight, then ended up freezing everything. Defrosted & cooked a week later. Worked very well.Also roasted fennel bulb and red onion. Boiled leftover marinade & put over pork and the roasted veggies. Pretty easy weekend meal. Very easy weekday meal, if do prep and freeze as I did.

This is divine! I used, jalapeno, thai basil (75%), cilantro (25%), ground cumin (couldn't find the seeds) and added salt to the marinade but did not salt the meat. I used chicken thighs instead of pork. So delicious!

Served with Florence Fabricant’s Roasted Carrot & Avocado Salad (minus some of the duplicate spices to tone down the salad spice vs the pork) and pickled red onions. Sooooooooo good! Marinaded for 24 hours because we didn’t grill on the night I expected to, but probably a good thing. Easy, delicious and will definitely make again.

Used pork chops. Grilled on stove top with cast iron grill pan. Kept all the sauce in pan. The sauce is the key. Marinade doesn't permeate terrifically, but doesn't matter if you have the sauce. Really very good. Served with roasted fennel with drizzled lemon juice and an asian slaw. Great combo for this pork.

I loved the quick-prep / cooking of this meal that offers ease on a week night or when you need to optimize time on the grill for other courses. Consider this alternative if you have more time and want your pork incredibly succulent, deeply spiced, with a crisp exterior and oh so tender interior: Butterfly a 3-5 lb pork butt, apply recipe marinade (double or triple the amount), roll & tie the roast and do a low & slow roast in oven.

Pork shoulder cooked for a matter of minutes--good exercise forthe jaws.