Recipe courtesy of National Pork Board

Make-It-Mine Pork Kabobs

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.
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  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 8 Skewers
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1 pound boneless pork loin or tenderloin, cut into 1½-inch cubes

¼ cup reduced-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon fresh ginger, grated

1 teaspoon Dijon-style mustard or ½ teaspoon Chinese Five Spice

1 small red or orange sweet pepper, cut into 1-inch squares*  (See Cook's Note)

6 ounces shiitake mushroom caps or white mushroom caps, halved if needed*  (See Cook's Note)

1 small zucchini, halved lengthwise and cut into ¾-inch pieces*  (See Cook's Note)

¼ cup pepper jelly or orange marmalade, melted

8 skewers


  1. 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.
  2. Prepare medium-hot fire with charcoal or preheat gas to medium high.
  3. 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.