For grilled pork skewers that were moist and flavorful, we turned to boneless country-style ribs, which are quick-cooking and tender, yet have enough fat to keep them from drying out.
The flavorful North African-inspired seasonings of garlic, lemon, coriander, cumin, nutmeg, and cinnamon did double duty, first in a marinade and later in a basting sauce. As a base for the relish, we grilled onions alongside the pork.
We mixed the grilled onions with a zesty combination of olives, capers, balsamic vinegar, and parsley for a bright, potent sauce that perfectly complemented the skewers.
You will need six 12-inch metal skewers for this recipe.
GRILLED SPICED PORK SKEWERS WITH ONION AND CAPER RELISH
Start to finish: 2 hours
6 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1 tablespoon grated lemon zest
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Salt and pepper
1 1/2 pounds boneless country-style pork ribs, trimmed of all visible fat and cut into 1 inch pieces
2 onions, sliced into 1/2 inch-thick rounds
1/2 cup pitted kalamata olives, chopped
1/4 cup capers, rinsed
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
— For a charcoal grill: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
— For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
Nutrition information per serving: 371 calories; 258 calories from fat; 29 g fat (5 g saturated; 0 g trans fats); 62 mg cholesterol; 726 mg sodium; 8 g carbohydrate; 1 g fiber; 3 g sugar; 21 g protein.