My FIL is on a super sodium reduced diet right now, so I started looking for recipes that might still be tasty without much salt.
Adding up the native sodium in all the ingredients, plus the amount of salt I used as seasoning, these come in right about 300mg sodium per skewer (and I knew he wouldn’t be able to finish a whole skewer).
Pork tenderloin (4 chunks/skewer for approx. 200 g correction, 100 g pork per), mushrooms, onions (microwave pre-cooked whole, allowed to cool then quartered because I wanted them more done than they’d get otherwise), Campari tomatoes, red and orange bell peppers.
The tenderloin chunks were salted at 0.6% by weight and let to dry brine for several hours, then marinated overnight in plain Greek yogurt with ground cumin, ground coriander, pepper, grated garlic, and onion powder. Once I got them all threaded up I brushed the bit of leftover yogurt marinade on the veggies.
I put them together at home then ported to their house and I cooked them on his grill.
The transport container was my vegetarian daughter’s cupcake carrier. Don’t rat me out, peeps.
