Pork And Sweet Potato Kabobs Recipes

GRILLED PORK AND SWEET POTATO KABOBS

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, heat marmalade, rosemary and salt to boiling, stirring frequently. Remove from heat; set aside.
• In 1-quart microwavable bowl, place sweet potato pieces and water. Cover loosely with microwavable paper towel. Microwave on High 2 to 3 minutes, stirring once, just until potatoes are tender (do not overcook). Drain sweet potatoes; rinse with cold water.
• On each of four 10- to 12-inch metal skewers, carefully thread pork, sweet potatoes and zucchini (with cut side facing out) alternately, leaving 1/4-inch space between each piece.
• Cover and grill kabobs over medium heat 8 to 10 minutes, turning once and brushing with marmalade glaze during last 3 minutes, until pork is no pink in center.

SWEET AND SOUR PORK KEBABS

Steps:

• In a large bowl whisk together the balsamic vinegar, garlic, chili flakes and canola oil-add pork chunks, toss well, and if you have a freezer bag pour into that-remove as much of the air as you like and place in the fridge overnight-turnning a few times.
• At this point you can also freeze for later use.
• If using wooden skewers pre-soak 1 hour before using, and you will need 14.
• In a large bowl whisk together the ketchup, vinegar, brown sugar, soy, ginger, salt and sesame oil.
• Preheat your grill to medium high.
• Skewer the pork, pineapple, tomatoes and peppers, repeat until all skewers are done.
• brush skewers with the ketchup/soy sauce and place kebabs on grill, basting often and turning twice.
• Test one for pork doneness.

HONEY PORK TENDERLOIN KABOBS

Steps:

• Preheat grill to medium-hot.
• Mix bourbon, honey, mustard and tarragon in bowl; stir well and set aside.
• Steam or boil sweet potatoes until crisp-tender.
• Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, and 4 pepper pieces alternately onto each of eight 10-inch skewers.
• Brush kabobs with honey mixture.
• Lightly oil grill.
• Grill kabobs, basting occasionally, 5 minutes on each side or until done (internal temp 155°F).
• Serve kabobs on a bed of seasoned rice.