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Grilled Pork Kebabs with Raspberry Chipotle Sauce & Goat Cheese Salad Recipe

Grilled Pork Kebabs with Raspberry Chipotle Sauce & Goat Cheese Salad recipe


This recipe is for grilled pork kebabs with a spicy-sweet raspberry chipotle sauce. It comes with a fresh salad with goat cheese and almonds. You cook the pork on sticks and mix the salad with a tasty dressing. It's a yummy dinner!


2 x (6 oz) pkgs raspberries
1 chipotle pepper in adobo sauce
1/4 cup honey
2 tbsp balsamic vinegar
1 tbsp soy sauce
1/2 tsp smoked paprika
4 boneless pork chops
1/4 cup olive oil
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup sliced almonds
1 x (4 oz) pkg crumbled goat cheese
1 x (5 oz) pkg baby spinach
1 tbsp lemon juice


Soak 8-12 wooden skewers in water for at least 20 minutes to prevent burning.
Wash and dry the raspberries and baby spinach.
In a blender, combine raspberries, chipotle pepper, honey, balsamic vinegar, soy sauce, and smoked paprika. Blend until smooth, then transfer to a saucepan.
Cook the sauce over medium heat until it thickens, about 8-10 minutes, then set aside to cool.
Cut the pork chops into 1-inch cubes and place them in a bowl. Add 2 tbsp olive oil, garlic powder, salt, and black pepper. Mix well to coat the pork.
Thread the pork cubes onto the skewers.
Preheat a grill pan over medium-high heat. Grill the pork kebabs for about 10 minutes, turning occasionally, until cooked through.
In a large bowl, whisk together the remaining olive oil and lemon juice to create a dressing. Season with salt and pepper to taste.
Add the baby spinach, sliced almonds, and goat cheese to the bowl with the dressing. Toss to combine.
Serve the pork kebabs with the raspberry chipotle sauce and the goat cheese salad on the side.

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