Make It Mine Pork Kabobs Recipes

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PORK KABOBS



Pork Kabobs image

These delightful picnic kabobs are my young daughter's favorite. My husband also enjoys them, even though he never cared much for pork. The cool, refreshing sauce is a tempting topping for sizzling grilled kabobs. - Louise Wetmore, Cottage Grove, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6-8 servings.

Number Of Ingredients 17

1/2 cup vegetable oil
1/4 cup chopped onion
3 tablespoons lemon juice
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
2 pounds boneless pork, cut into 1-inch cubes
CUCUMBER YOGURT SAUCE:
1 cup plain yogurt
1/2 cup chopped cucumber
1 tablespoon chopped onion
1 tablespoon minced fresh parsley
1 teaspoon lemon juice
1/8 teaspoon garlic salt
Pita bread

Steps:

  • In a resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. , Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. , Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.

Nutrition Facts :

CUMIN-CHILE PORK KEBABS



Cumin-Chile Pork Kebabs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 tablespoons cumin seeds
4 scallions (3 roughly chopped, 1 thinly sliced)
1 jalapeno pepper, roughly chopped (remove seeds for less heat)
1 2-inch piece ginger, peeled and roughly chopped
1 clove garlic, roughly chopped
3 tablespoons vegetable oil, plus more for brushing
1 tablespoon packed light brown sugar
1/4 cup plus 2 teaspoons soy sauce
1 teaspoon Chinese five-spice powder
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 1 1/2-to-2-inch pieces
1/4 cup rice vinegar (not seasoned)
1 teaspoon toasted sesame oil

Steps:

  • Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate.
  • Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until a paste forms. Add the toasted cumin seeds; pulse once or twice to crack them slightly.
  • Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
  • Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside.
  • Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.

MAKE-IT-MINE PORK KABOBS



Make-It-Mine Pork Kabobs image

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.

Provided by Allrecipes Member

Time 4h23m

Yield 4

Number Of Ingredients 10

1 pound boneless pork loin or tenderloin, cut into 1 1/2-inch cubes
¼ cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon fresh ginger, grated
1 teaspoon Dijon-style mustard
1 small red or orange sweet pepper, cut into 1-inch squares*
6 ounces shiitake mushroom caps or white mushroom caps, halved if needed*
1 small zucchini, halved lengthwise and cut into 3/4-inch pieces*
¼ cup pepper jelly or orange marmalade, melted
8 each skewers

Steps:

  • 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.
  • Prepare medium-hot fire with charcoal or preheat gas to medium high.
  • Remove pork from marinade; 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.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 19.4 g, Cholesterol 54.9 mg, Fat 10 g, Fiber 1.5 g, Protein 20.5 g, SaturatedFat 3.6 g, Sodium 620.9 mg, Sugar 11.6 g

MARINATED PORK KABOBS



Marinated Pork Kabobs image

This recipe was originally for lamb, but I adapted it to pork and adjusted the spices. After tasting these flavorful kabobs, my husband became an instant fan of this recipe. It's always requested when the grill comes out for the season. -Bobbie Jo Mller, Fallon, Nevada

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

2 cups plain yogurt
2 tablespoons lemon juice
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 pounds pork tenderloin, cut into 1-1/2-inch cubes
8 small white onions, halved
8 cherry tomatoes
1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium green pepper, cut into 1-1/2-inch pieces

Steps:

  • In a large resealable plastic bag, combine the yogurt, lemon juice, garlic, cumin and coriander; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight. , Alternate the pork, onions, tomatoes and peppers on eight metal or soaked wooden skewers. Grill, covered, over medium heat for about 15-20 minutes or until meat juices run clear.

Nutrition Facts : Calories 190 calories, Fat 5g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 63mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

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Top Asked Questions

How to cook tender pork kabobs?
Tender Pork Kabobs Recipe – marinated with wine or beer and grilled to perfection. Perfect for a summer barbecue. In a bowl, combine all ingredients for the marinade. Add pork. Stir to coat. Marinate for at least 1 hour or overnight. When ready to skewer the meat, preheat gas grill to medium-high heat. Skewer meat, pepper and onion onto skewers.
How to cook pork kebabs on the grill?
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.
How to cook pork kabobs with Sangria Wine?
Instructions Place pork pieces into a bowl, add sliced onion. hour before grilling, pour up to 2 cups of Sangria wine to cover the meat, marinate for 1 hour. Using charcoal for grilling, get them ready for grilling by lighting up and let them burn until they turn white. Grill pork kabobs until meat is no longer pink inside.
How many calories are in a pork kabob?
Alternate pork, onions, tomatoes and peppers on 8 metal or soaked wooden skewers. Grill, covered, over medium heat until meat juices run clear, 15-20 minutes, turning occasionally. 1 kabob: 190 calories, 5g fat (2g saturated fat), 67mg cholesterol, 63mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 25g protein.

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