Grilled Coconut Herb Pork Kebabs

This mixture of coconut oil and fresh herbs makes a delicious marinade, which you could use for pork, chicken or a sturdy fish.

1 lb boneless country pork ribs (or tenderloin) cut into 16 cubes

20 grape tomatoes 5 wooden skewers

fresh mint leaves for garnish

Marinade:

1/4 cup liquid coconut oil

1/4 tsp crushed red pepper flakes, or to taste

2 cloves garlic smashed and minced

1 Tbsp fresh lemon thyme, minced

6 sage leaves, finely minced

palmful cilantro leaves, minced

1/4 tsp salt

2 tsp unseasoned rice vinegar

juice of 1/2 good juicy lime, about 2 Tbsp

Whisk together the marinade ingredients in a bowl.  Add the pork to the marinade and mix well.  

Marinate the pork cubes for at least an hour, even better, overnight in the refrigerator.

Soak the skewers in water for 20 minutes.

Heat grill to high.  Bring pork to room temperature.  Skewer the pork and tomatoes.

Grill kebabs over high heat, about 3-4 minutes per side, until cooked through.  

Serve with mint leaves.

I serves the kebabs over fresh spinach and a creamy polenta with red and orange peppers.

Makes 5 kebabs, serving 4.