Italian Pork Kabobs With Summer Vegetables Recipes
PORK 'N' VEGGIE KABOBS
These colorful kabobs from our Test Kitchen feature tender pork and fresh veggies in a sweet and spicy marinade.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first nine ingredients. Divide marinade between two large bowls. Add pork to one bowl and vegetables to the other; turn to coat. Cover and refrigerate for 2 hours., Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread pork, squash, green pepper and onion. Grill, covered, over medium heat or broil 4-6 in. from the heat for 5-8 minutes on each side or until pork juices run clear.
Nutrition Facts : Calories 214 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 158mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
ITALIAN PORK KABOBS WITH SUMMER VEGETABLES
These Italian Pork Kabobs with Summer Vegetables burst with fresh color and flavor. Tender chunks of pork and vibrant veggies get together in an incredibly easy recipe you'll love to grill all season long.
Provided by Allrecipes Member
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400 degrees 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 1/2 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.
- 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 266.5 calories, Carbohydrate 4.8 g, Cholesterol 71.4 mg, Fat 16.8 g, Fiber 1.5 g, Protein 23.5 g, SaturatedFat 5.3 g, Sodium 542.6 mg, Sugar 2 g
ITALIAN PORK KABOBS WITH SUMMER VEGETABLES
These Italian Pork Kabobs with Summer Vegetables burst with fresh color and flavor. Tender chunks of pork and vibrant veggies get together in an incredibly easy recipe you'll love to grill all season long.
Provided by Allrecipes Member
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400 degrees 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 1/2 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.
- 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 266.5 calories, Carbohydrate 4.8 g, Cholesterol 71.4 mg, Fat 16.8 g, Fiber 1.5 g, Protein 23.5 g, SaturatedFat 5.3 g, Sodium 542.6 mg, Sugar 2 g
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