Recipe courtesy of National Pork Board
Recipe courtesy of National Pork Board
Watch how to make this recipe.
Make-It-Mine Pork Kabobs
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- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 8 Skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 140
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 14 g
- Cholesterol
- 36 mg
- Sodium
- 323 mg
Summer entertaining just got more delicious. These grilled pork kabobs are tender, juicy and so easy to customize with your favorite combination of herbs and vegetables.
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 8 Skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 140
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 14 g
- Cholesterol
- 36 mg
- Sodium
- 323 mg
Ingredients
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Directions
- In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
- Prepare medium-hot fire with charcoal or preheat gas to medium high.
- Remove pork from marinade, and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.
Cook’s Note
Kabob ingredients don't need to be limited to the vegetables listed. There are several ways to customize kabobs; try incorporating cherry tomatoes, broccoli (precooked until crisp-tender), pineapple chunks (fresh or canned), yellow summer squash, red onion wedges, baby carrots (precooked until crisp-tender), halved tiny new potatoes (precooked until tender) or try adding fresh sprigs of herbs.
