Grilled Pork And Apple Kebabs Recipes

GRILLED PORK AND PINEAPPLE KABOBS

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.

PAN-GRILLED PORK KEBABS

Steps:

• Preheat oven to 200 degrees; place a baking sheet in oven. Prepare rice according to package instructions. Stir in peas, and heat briefly to warm through.
• Alternately thread pork and orange chunks onto eight 6-inch skewers; season with salt and pepper. Heat grill pan to medium; brush with 2 teaspoons oil. Cook half the skewers until pork is opaque throughout, 4 to 6 minutes per side; transfer to oven to keep warm. Brush grill pan with 2 teaspoons oil; cook remaining skewers.
• In a small bowl, whisk together honey and mustard; season with salt and pepper. Reserve half of sauce for dipping.
• Working in 2 batches, return skewers to grill pan, and heat over high, brushing with sauce, until glazed, about 2 minutes. Serve with rice and reserved sauce.

BARBECUED PORK-AND-APPLE KEBABS

Steps:

• Heat grill to medium-high. Make the sauce: In a large bowl, combine jam, vinegar, tomato paste, and 1 tablespoon oil. Season with salt and pepper. Set aside.
• Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork and end with apple). Roll skewers in remaining tablespoon oil. Season with salt and pepper.
• Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.
• Open grill; baste skewers with some sauce, and cook, turning skewers and basting occasionally with more sauce, until pork is no longer pink in the center and is nicely glazed, 4 to 8 minutes more.

GRILLED PORK KABOBS

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.

GRILLED PORK AND APPLE KEBABS

Steps:

• Heat a grill or grill pan to medium. If using bamboo skewers, soak in cold water for at least 30 minutes.
• Thread the pork, apples, and onion onto the skewers and season with salt and pepper. Rub with the oil. In a small bowl, mix the syrup and spices.
• Grill the skewers, turning (each skewer) to evenly brown, until grill marks appear, about 8 minutes. Brush with the maple syrup mixture, grill until the meat is cooked through, about 2 minutes longer. Drizzle with more syrup, if desired.

PORK AND APPLE SKEWERS

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Reserve 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag or cover container; refrigerate for at least 1 hour., Drain and discard marinade. Cut the apples into 1-1/2-in. cubes. Alternate pork and apples on metal or soaked wooden skewers. , Grill, uncovered, over medium heat, for 3 minutes on each side. Baste with the reserved marinade. Continue turning and basting for 8-10 minutes or until meat juices run clear and apples are tender.

GRILLED PORK AND APPLES

Steps:

• Place meat in a plastic bag.
• In a small bowl, mix apple and lemon juices, sage, brown sugar and onion and stir until sugar is dissolved.
• Pour over meat.
• Close bag tightly and turn to coat chops well.
• Place in a bowl and refrigerate several hours or overnight.
• Remove chops from marinade and drain well.
• Place marinade in a small saucepan, bring to a boil and continue to boil for one full minute.
• Grill chops over hot coals for 20 minutes, turning and basting with marinade occasionally.
• Core apples but do not peel.
• Cut into thick rings.
• Brush apples with marinade and place on grill around pork.
• Continue grilling pork and apples until pork is done as desired and apples are tender, about 15 minutes.
• Remove from grill and sprinkle lightly with salt and pepper.