Cocoa-rubbed pork skewers
Unsweetened cocoa powder
Packed light brown sugar
Ancho chile powder
Uncooked pork tenderloin
2 pound(s), cut into 1 1/2-inch cubes
2 medium, cut into 11/2-inch cubes
Yellow summer squash
2 medium, or patty pan squash, cut into 11/2-inch cubes
Uncooked red onion(s)
1 large, cut into 1-inch chunks
- In large bowl, whisk cocoa powder, salt, sugar, chile powder, allspice, granulated onion, granulated garlic, oregano, and mustard powder. Add pork and toss until coated. Cover and refrigerate, tossing occasionally, for at least 4 hours or overnight.
- Thread pork, zucchini, squash, and onion onto 8 flat metal or bamboo skewers. (If using bamboo skewers, first soak in hot water for 30 minutes.) Coat pork and vegetables with nonstick spray.
- Preheat grill or grill pan to medium-high. Transfer skewers to grill. (If using charcoal or gas grill, arrange skewers away from direct heat.) Cook, occasionally turning skewers, until pork and vegetables are charred in spots and pork is cooked through, about 12 minutes total.
- Serving size: 1 skewer