Mediterranean Pork Kabobs Recipes

GARLIC PORK KABOBS

Steps:

• Stir the stock, cornstarch, brown sugar, ketchup and vinegar in a 1-quart saucepan until the mixture is smooth. Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.
• Thread alternately the pork, mushrooms and onion onto 4 skewers.
• Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the stock mixture. Place 1 tomato onto the end of each skewer.
• Heat the remaining stock mixture over medium heat to a boil. Serve with the kabobs and rice.

GRILLED GREEK PORK KABOBS

Steps:

• Heat coals or gas grill for direct heat. Mix dressing and parsley in large bowl; stir in pork, onion and bell pepper. Thread pork, onion and bell pepper alternately on each of four 15-inch metal skewers, leaving 1/4-inch space between each piece. Reserve remaining dressing in bowl.
• Cover and grill kabobs 4 to 6 inches from medium heat 10 to 15 minutes, turning kabobs 2 or 3 times and brushing with dressing during last 5 minutes of grilling, until pork is no longer pink in center. Discard any remaining dressing.

MEDITERRANEAN CHICKEN KABOBS

Steps:

• In large shallow glass or plastic dish or resealable food-storage plastic bag, mix garlic, rosemary, oregano, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 3 tablespoons of the lemon juice and 5 tablespoons of the oil. Add chicken; turn to coat. Cover or seal; refrigerate 30 minutes to marinate.
• Heat gas or charcoal grill. In small bowl, mix remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon lemon juice and 1 tablespoon oil; set aside.
• Remove chicken from marinade; discard marinade. On 6 (10- to 12-inch) metal skewers, alternately thread chicken, bell pepper and onion, leaving space between pieces.
• Place skewers on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally and basting with lemon juice mixture, until chicken is no longer pink in center and vegetables are tender. Discard any remaining lemon juice mixture.

MEDITERRANEAN PORK KABOBS

Steps:

• Prepare skewers by soaking in water for at least 60 minutes or make Recipe #227476 for extra flavor.
• Place pork in a zip lock bag.
• Drain artichoke hearts, reserving marinade; set artichoke hearts and bell pepper squares aside. Add reserved marinade with remaining ingredients to bag; mix well and seal bag. Let stand for 30 minutes, turning bag occasionally (or refrigerate overnight).
• Prepare medium-hot coals in covered grill; skewer* pork, artichoke hearts and pepper squares; grill for 15 minutes, just until done and nicely browned.

BBQ TERIYAKI PORK KABOBS

Steps:

• In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
• In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
• Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

MEDITERRANEAN PORK KEBABS

Steps:

• Soak 8 long bamboo skewers in cold water for at least 30 minutes. Preheat the grill to medium-high ad grease the grate. Stir the marinade with the ketchup, oregano and lemon juice until well combined. Toss half of this mixture with the prok and the vegetables; let stand for 15 minutes.
• Thread 2 pieces each pork, zucchini and cherry tomatoes alternately onto each skewer. Grill the skewers; turn as needed and baste occasionally with remaining marinade mixture for 10 to 12 minutes or until pork is cooked through.