Fresh, rustic, and spicy, we’d wager that these kabobs are unlike any other you’ve made before. One of the cool things about them is that you toast whole cumin seeds until golden, releasing their unique, fragrant oils, and add them to a marinade of scallions, jalapeno, ginger, garlic and Chinese five-spice powder, among other things. The result is intensely flavorful and tender pieces of meat which taste quite exotic. The experience wouldn’t be complete without this heavenly salad, which is wonderfully vibrant in color and flavor. Our thought upon first glance was something like, “how pleasant can a salad made up of (primarily) cilantro be?” Well, the answer, our friends, is: PHENOMENAL. Following a soak in cold water, scallions become more mild and contribute a delightful texture, while English cucumber lends some much needed coolness to contrast some serrano chile; the combination here is really magnificent. Serve over Jasmine rice and be transported to Thailand.
Tip (unsponsored): Chinese five-spice powder and whole cumin seeds are spices that you probably won’t use terribly often. If you have access to a Sprouts, grab just the amount you need from the bulk spice section. On the other had, if you use things like rice vinegar, toasted sesame oil and soy sauce pretty often, search out a local Asian market for those purchases as they are usually available in larger containers for close to the same amount of money you’d spend on small ones at your local grocery store.
Have your kids help you dump ingredients into the food processor for the marinade and mix ingredients for the sauce. Have them smell the cumin seeds as you toast them, as well as the ginger. As you prepare and enjoy this meal with those you love, teach them a few things about the ingredients:
- The thing that makes serranos taste hot is an antioxidant that keeps your cells healthy.
- Ginger can really help keep you from feeling too gassy (tee-hee-hee).
- Scallions help keep your blood from forming clots.
- Cilantro has lots of vitamin A, which helps your kidneys stay healthy.
Let’s learn a few things about Thailand and it’s people:
- Thailand is the only country in Southeast Asia that hasn’t been colonized by Europeans.
- Thailand has many islands and picturesque, tropical beaches.
- Thailand is 95% Buddhist.
Adapted slightly from: Cumin-Chile Pork Kebabs and Spicy Cilantro-Scallion Salad
- 2 tablespoons cumin seeds
- 4 scallions (3 roughly chopped, 1 thinly sliced)
- ½ jalapeno pepper, roughly chopped (remove seeds for less heat)
- 1 2 -inch piece ginger, peeled and roughly chopped
- 1 clove garlic, roughly chopped
- 3 tablespoons vegetable oil, plus more for brushing
- 1 tablespoon packed light brown sugar
- ¼ cup plus 2 teaspoons soy sauce
- 1 teaspoon Chinese five-spice powder
- Kosher salt and freshly ground pepper
- 2 pork tenderloins (about 1½ pounds total), trimmed and cut into 1½-to-2-inch pieces
- ¼ cup rice vinegar (preferably not seasoned)
- 1 teaspoon toasted sesame oil
- Cooked Jasmine rice, for serving
- Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate.
- Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, ¾ teaspoon salt and ½ teaspoon pepper in a food processor and pulse until a paste forms. Add the toasted cumin seeds; pulse once or twice to crack them slightly.
- Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
- Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining ¼ cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside.
- Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes (TAC note: ours took more like 25 minutes!), basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.
For the Spicy Cilantro-Scallion Salad:
Quarter the white parts of 4 scallions lengthwise; thinly slice the green parts. Soak the scallion whites in cold water, 15 minutes; drain. Whisk 2 tablespoons rice vinegar, 1 minced garlic clove, 1 teaspoon each sesame oil, 1/2 tsp chili oil and kosher salt, and 1/2 teaspoon sugar. Toss with the scallions (white and green parts), 2 bunches cilantro (leaves and tender stems), 1/2 thinly sliced serrano chile (seeds removed for less heat) and 1 english cucumber (cut into thin strips).
