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.
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
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 :
30 MINUTE PORK AND VEGETABLE KEBABS
Steps:
- If using the oven, preheat to 400F. If you're using wooden skewers, soak them in water while preparing the ingredients.
- Dice the pork loin filet into 1-2 inch cubes. Try to keep the cubes small and consistent in size, so they cook quickly.
- Combine all the diced vegetables (bell peppers through mushrooms) in a large bowl and toss them with olive oil, salt and pepper.
- Assemble the kebabs by alternating between the diced pork, various vegetables, and pineapple pieces.
- Roast or grill the kebabs for about 15-20 minutes, or until the pork is fully cooked to an internal temperature of 170F. Remove from heat, allow to cool 5 minutes before serving, and garnish with diced scallions.
Nutrition Facts : Carbohydrate 7 g, Protein 58 g, Fat 37 g, SaturatedFat 11 g, Sodium 4 mg, Fiber 1 g, Sugar 6 g, ServingSize 3 kebabs, Calories 638 kcal
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
KEBABS WITH PORK THREE WAYS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium and brush the grates with vegetable oil. Thread the pork tenderloin, sausage, bacon, pickles, banana peppers and onions onto eight 10-inch skewers; season with salt and pepper.
- Combine the mustard and olive oil in a small bowl; brush all over the kebabs. Grill the kebabs, turning occasionally, until marked and cooked through, about 12 minutes.
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
GRILLED FRUIT AND VEGETABLE KABOBS
These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes cleanup a breeze.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat grill to low, 325 degrees 350 degrees .
- Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
- Combine all ingredients for marinade in medium bowl and mix well.
- Brush marinade onto fruit and veggie kabobs.
- Line grill with Reynolds Wrap® Aluminum Foil.
- Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
- Transfer kabobs to plate to cool before serving.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 8.4 g, Fat 7 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 152.8 mg, Sugar 3.3 g
PORK AND VEGETABLE KABOBS
Make and share this Pork and Vegetable Kabobs recipe from Food.com.
Provided by Mamie37
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut all cubed ingredients about 1 inch square.
- In a food processor, pulse the oil, salt and pepper, and basil leaves until just combined.
- Thread the pork and vegetables onto the skewers, alternating each one after the other.
- Brush with the oil basil mixture and grill on a medium fire turning often, and brushing with basil and oil until pork is just done.
Nutrition Facts : Calories 366.2, Fat 18.9, SaturatedFat 3.5, Cholesterol 82.1, Sodium 514.9, Carbohydrate 19.2, Fiber 7.4, Sugar 9.8, Protein 32.3
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