Pork And Fruit Kabobs Recipes
PORK KABOBS
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
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 :
PORK AND VEGETABLE/FRUIT KABOBS
On labor day we had a kabob feast and I came up with this one on my own. We really enjoyed the sweet taste of the pineapple combined with onion and mushrooms. Hope you enjoy. Prep time includes Marinade time.
Provided by Nimz_
Categories Pork
Time 2h12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For Marinade: Combine all marinade ingredients.
- To Prepare Meat:.
- Trim fat from meat.
- Cut pork into 1 inch cubes.
- Place pork in a plastic bag and pour marinade over the pork to coat well.
- Seal bag and turn pork to coat well.
- Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
- To Prepare Kabobs:.
- Remove pork from bag, reserving marinade.
- On long metal skewers, alternate pork, onion, mushrooms and pineapple leaving about 1/8 inch between pieces.
- Grill kabobs on the grill rack of an uncovered grill directly over medium coals for 12 to 14 minutes or till pork is tender and juices run clear, turning once and brushing with reserved marinade halfway through cooking time.
Nutrition Facts : Calories 310.7, Fat 13.3, SaturatedFat 3.2, Cholesterol 66.9, Sodium 564.3, Carbohydrate 21.2, Fiber 1.3, Sugar 18.4, Protein 26.4
FRUIT KEBABS
Provided by Food Network
Yield 12 servings
Number Of Ingredients 13
Steps:
- Cut apricots in half and remove pits. Cut peaches in eighths (or quarters, depending on size). Cut pineapple in chunks. Peel tangerine and cut in quarters. Peel bananas and cut into 1-inch chunks. Peel apples and cut into eighths. Put apples, peaches and bananas in bowl with lemon juice and coat thoroughly. Place a mixture of fruits on each skewer.
- To make sauce, melt butter, sugar, orange juice and orange rind in small sauce pan and stir until melted and then add Grand Marnier. Grill kebabs over medium heat, basting frequently. Combine remaining sauce with 1/2 cup cream and serve with hot kebabs.
MAKE-IT-MINE PORK KABOBS
Summer 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 Food Network
Categories main-dish
Time 23m
Yield 8 Skewers
Number Of Ingredients 10
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, 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.
FRUIT KABOBS
Everyone likes fresh fruit, and it's great served with this dip. -Cheryl Ollis, Matthews, North Carolina
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 15m
Yield 12 kabobs.
Number Of Ingredients 10
Steps:
- Toss apple and pear with lemon juice. Divide fruit into 12 portions and thread onto wooden skewers. Combine dip ingredients in a small bowl; serve with the kabobs.
Nutrition Facts : Calories 52 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 12g carbohydrate, Fiber 1g protein. Diabetic Exchanges
GARLIC PORK KABOBS
Grilled pork and vegetable kabobs are basted with a savory sauce combining Swanson® Chicken Stock, garlic, ketchup, vinegar and brown sugar.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 914.7 calories, Carbohydrate 162.8 g, Cholesterol 54.9 mg, Fat 11.3 g, Fiber 3.8 g, Protein 35.5 g, SaturatedFat 4 g, Sodium 321 mg, Sugar 7.3 g
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