Southwest Pork Kabobs

So I haven't mastered the art of photographing food...but a new year calls for some new recipes. A person can only eat chicken nuggets, pizza, tacos, spaghetti and fish sticks so many times, right? Well feast your eyes on these little beauties.....


Marinade

1/2 c. fresh orange juice
3 T. extra virgin olive oil
2 T red wine vinegar
1 T minced garlic
2 tsp. pure chile powder
1 1/2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon

2 pds. boneless pork sirloin, cut into 1 inch cubes
1 pint of grape or cherry tomatoes
1 lime, cut into quarters
2 T finely chopped fresh cilantro

1. Whisk together the marinade ingredients.
2. Put the pork in a resealable plastic bag and pour in the marinade. Press the air out and seal tightly. Turn the bag to distribute the marinade and refrigerate for 1 hour.
3. Remove the pork from the bag and discard the marinade. Thread the pork and tomatoes onto skewers, alternating the ingredients. Grill over Direct high heat until the pork is barely pink in the center and the tomatoes are very soft, 6-8 minutes. Top with a squeeze of lime juice and the cilantro. Serve warm. Will feed 4 adults and 2 picky eaters.