GRILLED VEGETABLE KABOBS
Grilled kabobs of fresh vegetables.
Provided by JenniferAnn
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
- Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
- Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.
Nutrition Facts : Calories 167 calories, Carbohydrate 10.4 g, Fat 14.3 g, Fiber 3.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 12 mg, Sugar 2.5 g
GRILLED PORK KABOBS
Enjoy this apricot preserves and vinegar marinated grilled pork chops and veggies recipe for dinner that's ready in just 30 minutes - serve over hot cooked rice!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- GRILL DIRECTIONS: Heat grill. Sprinkle both sides of each pork chop with seasoned salt; cut each chop into 4 pieces. Alternately thread pork pieces, zucchini, mushrooms and bell pepper evenly onto four 12 to 14-inch metal skewers. In small bowl, combine preserves and vinegar; blend well.
- When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush with preserves mixture. Cook 5 minutes. Turn kabobs; brush with remaining preserves mixture. Cook an additional 5 to 7 minutes or until pork is no longer pink. If desired, serve over hot cooked rice.
Nutrition Facts : Calories 290, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 2 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 260 mg, Sugar 21 g
GRILLED PORK KABOBS WITH VEGETABLES (ITALY)
Steps:
- Clean and prepare the vegetables. Deseed the bell pepper and remove the white part. Then, cut it into 1-inch squares. Peel the onions and cut them into 8 wedges each.
- Dice the pork loin into 1-inch cubes, trying to keep the size consistent for a better result.
- Assemble the skewers by alternating one piece of meat and one piece of vegetable. In the end, you should have around 8 skewers.
- Lay the skewers on a large tray and toss with coarse salt, extra virgin olive oil and black pepper. Add rosemary and sage. Cover and set aside for at least 20 minutes.
- Preheat the grill on medium-high heat.
- When the grill is nice and hot, add the skewers and cook for 15 minutes, rotating them one quarter at a time.
- While cooking, you can spread the marinade on the skewers using the rosemary sprig as a brush.
Nutrition Facts : Calories 316 kcal, Carbohydrate 10 g, Protein 27 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 648 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 14 g, ServingSize 1 serving
GRILLED BARBECUED PORK WITH VEGETABLE KABOBS
Make and share this Grilled Barbecued Pork With Vegetable Kabobs recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut each pork chop into 1/2-inch-thick strips; place pork in a large heavy-duty, zip-top plastic bag.
- Combine syrup and next 4 ingredients; pour over pork. Seal bag; turn bag to coat pork.
- Marinate in refrigerator 8 hours, turning occasionally.
- Remove pork from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil, and remove from heat.
- Thread pork, corn, and pepper alternately onto 8 (10-inch) metal skewers.
- Thread onion separately onto 1 (10-inch) skewer.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
- Place pork and vegetable kabobs and onion kabob on rack; grill, covered, 12 minutes or until meat is done, turning once and basting with reserved marinade.
- Remove pork and vegetable kabobs from grill.
- Grill onion kabob, covered, 3 to 5 additional minutes or until tender, turning once and basting with reserved marinade.
Nutrition Facts : Calories 521.5, Fat 28.9, SaturatedFat 10.7, Cholesterol 97.5, Sodium 148.2, Carbohydrate 38.8, Fiber 3, Sugar 20.9, Protein 28.3
GRILLED TERIYAKI PORK KABOBS
"Soy sauce, garlic and ginger add Asian flavor to this quick dish and help to make it delicious without a lot of added fat. More flavor and less fat is something I strive for in my cooking, and this recipe is a favorite." Edie DeSpain - Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine cornstarch and brown sugar. Stir in the broth, soy sauce, garlic and ginger until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside half of the sauce for serving; keep warm., On eight metal or soaked wooden skewers, alternately thread the pork, mushrooms and onion. Grill, covered, over medium heat for 10-15 minutes or until meat is no longer pink, basting frequently with remaining sauce and turning once., Place a tomato on the end of each kabob. Grill 1-2 minutes longer or until tomatoes are heated through, turning occasionally. Serve with reserved sauce and rice if desired.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 539mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED PORK AND PINEAPPLE KABOBS
Ditch the boring grilled chicken for a lean and juicy pork tenderloin with pineapple. Your kids will love the fun new way of eating dinner, and you will love the sweet and savory flavor combos this recipe offers.
Provided by skinnymom
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h20m
Yield 10
Number Of Ingredients 15
Steps:
- Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
- While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
- Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
- Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
- Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 12.5 g, Cholesterol 19.6 mg, Fat 4.9 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 466 mg, Sugar 8.8 g
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