Ingredients
1
large garlic clove, finely chopped
3
teaspoons chili powder
1
teaspoon coriander
3
tablespoons olive oil
1/8
teaspoon red pepper sauce
1 1/2
lb pork tenderloin, cut into 1-inch cubes
12
(6-inch) wooden skewers
Preparation
In medium nonmetal bowl or 1-gallon resealable food-storage plastic bag, mix all ingredients except pork. Add pork; turn to coat. Cover dish or seal bag; refrigerate at least 4 hours to marinate. Soak wooden skewers in water for 30 minutes.
Heat gas or charcoal grill. Thread pork evenly on skewers; discard marinade.
Place kabobs on grill. Cover grill; cook over medium-high heat 12 to 15 minutes, turning once, until pork is no longer pink in center.
