Italian Pork Kabobs With Summer Vegetables Recipes

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GRILLED PORK KABOBS WITH VEGETABLES (ITALY)



Grilled Pork Kabobs with Vegetables (Italy) image

Provided by Giorgia Fontana

Categories     Dinner     Lunch     Main Course

Time 50m

Number Of Ingredients 9

1 pound pork loin
1 yellow bell pepper (or any color you like)
2 small white onions
16 cherry tomatoes
4 tablespoons extra virgin olive oil
1 sprig of fresh rosemary
8 sage leaves (chopped)
1 teaspoon coarse salt
Freshly ground black pepper (to taste)

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

ITALIAN PORK KABOBS



Italian Pork Kabobs image

Make and share this Italian Pork Kabobs recipe from Food.com.

Provided by Chris Reynolds

Categories     Pork

Time 37m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs boneless pork loin roast, trimmed, cut into 1-inch cubes
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes (or less to taste)
1 tablespoon olive oil
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
2 garlic cloves, chopped
2 small zucchini, trimmed and cut crosswise into rounds
2 large bell peppers, seeded and cut into 1-inch squares

Steps:

  • Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.
  • Whisk vinegar, 1 teaspoon salt, and hot red pepper together in large bowl. Whisk in oil. Add basil, oregano, and garlic. Add pork loin and toss to coat. Spread zucchini and bell peppers on top of pork, season with remaining ½ teaspoon salt, and let stand 5 minutes. Stir to coat with marinade. Do not marinate longer than 15 minutes. Skewer pork, zucchini, and bell peppers, alternating ingredients, onto 6 metal kabob skewers. If using wood skewers, soak for at least 30 minutes before using.
  • Lightly oil cooking grate. Place kabobs on grill and cover grill. Cook, turning occasionally, for about 10-12 minutes or until pork is browned. Let stand for 3 minutes, then serve.

Nutrition Facts : Calories 229.2, Fat 12, SaturatedFat 2.2, Cholesterol 72.6, Sodium 640.2, Carbohydrate 4.3, Fiber 1.5, Sugar 2.3, Protein 25.3

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