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This recipe is very easy

BBQ Tenderloin Skewers with Cajun Rice and Grilled Corn

25 minutes Cook time 20 minutes Prep time 4 servings



On the BBQ

  1. Pour the marinade and beer into a bowl with an airtight lid and mix well. Add the meat. Marinate for 3–6 hours in the refrigerator. Drain the meat. Save marinade to baste meat, if needed.
  2. Boil corn for 5 minutes in a pot of boiling salted water. Submerge corn in a bowl of cold water. Drain and refrigerate.
  3. Thread the 4 wooden or metal skewers by alternating between pork cubes, bell pepper cubes and green onion pieces. Set aside remaining vegetables for the rice.
  4. Preheat barbecue to medium-high and oil the grill.
  5. For the rice, in a skillet set over medium heat, soften onion and peppers in butter for 2 minutes. Add rice and spices and continue cooking for 1 minute, stirring to coat the rice. Add water and season with salt and a generous amount of pepper. Bring to a boil and stir. Reduce heat to low, cover and cook for about 20 minutes or until rice is tender. Let stand while cooking skewers.
  6. On one side of the BBQ grill, cook corn for 5 minutes, turning until tender and well grilled. On the other side, grill skewers on all sides for about 10 minutes or until the meat is medium rare. Keep skewers warm.
  7. Using a knife, shave kernels in strips off the cob. Thinly chop the green parts of the remaining 2–3 green onions and add to rice, along with the corn. Mix with a fork. Serve with skewers.

Nutritional value (per portion)

  • 620 calories
  • 42 g of protein
  • 11 g of fat
  • 86 g of carbohydrates
  • 5 g of fibre
  • 27 g of sugar
  • 814 mg of sodium
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