Al Pastor Kebab Salad Bowl
Category
Salad
Servings
4
Prep Time
85 minutes
Cook Time
20 minutes
The finished bowls are full of flavor and are the right amount of filling, but you could easily just eat the kebabs if you want something lighter or you’re just cooking up a snack.
Ingredients
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1 Lb. Pork Tenderloin, cut into 1 inch pieces
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1 Pineapple, cut into 1 inch chunks
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1 Red bell pepper, cut into 1 inch pieces
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1 Green bell pepper, cut into 1 inch pieces
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1 Large red onion, cut into 1 inch pieces
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2 Cups cooked white rice
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2 Cups Pinto beans, drained and rinsed
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3 Roma tomatoes, sliced thin
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1-2 Heads Leaf lettuce
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16 wooden skewers, soaked overnight (we like to use 2 skewers per kebab)
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1/4 Cup Apple Cider Vinegar, for Marinade
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1/2 Cup Orange or Pineapple Juice, for Marinade
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1/2 Cup Lime Juice, for Marinade
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1/3 Cup Al Pastor Taco Seasoning, for Marinade
Directions
In a food processor, combine all marinade ingredients and process until smooth. Pour into a bowl or pan and add pork, cover and marinate for at least an hour. Prep vegetables and rice in the mean time.
Preheat your grill to medium-high. Assemble kebabs. Start with pork, then pineapple, red onion, bell peppers and repeat. Place kebabs on grill and cook for 4-5 minutes per side, or longer if necessary.
Assemble salads. Divide the lettuce, rice, beans, and tomatoes evenly on plates or bowls. Remove kebabs from grill and let cool for a minute. Each plate gets 2 kebabs.
Serve with Pineapple Cilantro Dressing.