Mediterranean Grain Bowl with Pork Skewers

Mediterranean Grain  Bowl with Pork  Skewers
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Powerful +Pairings.
The National Pork Board, USA Pulses and the United Sorghum Checkoff Program have teamed up to bring you this Powerful Pairings recipe and is a proud supporter of the American Diabetes Association and Diabetes Food Hub.
  • Prep time
    45 min
  • Cook time
    1 hr 15 min
  • Servings
    6 Servings
  • Serving size
    1 pork skewer, 2/3 cup sorghum mixture
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 pork skewer, 2/3 cup sorghum mixture
  • Amount per serving Calories 410

  • Total Fat 21g
    • Trans Fat 0.1g
  • Cholesterol 40mg
  • Sodium 570mg
  • Total Carbohydrate 35g
    • Dietary Fiber 7g
    • Total Sugars 6g
    • Added Sugars 0g
  • Protein 22g
  • Potassium 670mg
  • Phosphorus 340mg

Choices/Exchanges: 1 1/2 Starch, 1/2 Carbohydrate, 1 Nonstarchy vegetable, 2 Lean protein, 3 Fat



  • lean boneless pork sirloin roast (trimmed of fat)
    12 oz
  • olive oil (divided)
    4 tbsp
  • garlic (minced)
    2 tsp
  • lemon zest
    1 tsp
  • ground cumin
    1 tsp
  • sweet onion (chopped)
    1 whole
  • no-salt-added chicken stock
    3 cup
  • sorghum (whole-grain, rinsed and drained)
    3/4 cup
  • chickpeas (garbanzo beans) (rinsed, drained and dried with paper towels)
    1 cup
  • cherry tomatoes (halved)
    1 1/2 cup
  • arugula
    1 cup
  • cucumber(s) (chopped)
    1 cup
  • feta cheese (crumbled)
    2/3 cup
  • Kalamata olives
    1/2 cup
  • hummus


  1. Cut pork loin into 1-inch cubes. Place in a resealable plastic bag set in a shallow dish. In a small bowl combine 3 tablespoons olive oil, garlic, lemon zest, cumin and ½ teaspoon black pepper. Pour half of the olive oil mixture over meat (reserve remaining half). Seal bag; turn to coat meat. Marinate in the refrigerator for 2 hours, turning bag occasionally.

  2. Meanwhile, in a medium saucepan heat 1 tablespoon oil over medium-high heat. Add onion and cook and stir 6 to 8 minutes or until tender. Add stock and bring to a boil. Add sorghum. Reduce heat and simmer, covered, 45 to 60 minutes or until the sorghum is tender, stirring occasionally.

  3. Preheat oven to 400°F. Arrange chickpeas on a foil-lined 15x10x1-inch baking pan. Drizzle with reserved olive oil mixture; toss to coat. Roast in preheated oven 20 to 30 minutes or until chickpeas are toasted and crispy, stirring occasionally. Remove from oven and set oven temperature to 500°F.

  4. Drain meat, discarding marinade. Divide meat amongst 6 wooden or metal skewers. Arrange skewers on a wire rack on top of a baking sheet and bake for 10 minutes or until meat is slightly pink in the center, turning once halfway through.

  5. To serve, divide cooked sorghum between 6 shallow bowls. Top with tomatoes, arugula, cucumber, feta cheese, olives, chickpeas and Red Lentil Hummus. Serve with pork skewers.

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    this is a very good recipe i used pork tenderloin but other than that follow the recipe we will eat it again. thank you diabetes food hub for helping us eat healthy and keep diabetes in check we are very thankful you are here