Pork Peach Kabobs Recipes

MAKE-IT-MINE PORK KABOBS

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.

PORK & PEACH KABOBS

Steps:

• Heat grill to medium-high heat.
• Cut peach and onion wedges crosswise in half; thread onto 6 skewers alternately with meat.
• Grill 15 min. or until meat is done, turning occasionally and brushing with barbecue sauce for the last 5 min.

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.

PORK KABOBS

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.

GEORGIA PEACH GRILLED PORK KABOBS

Steps:

• Make marinade by combining all ingredients in a bowl.
• (Can be refrigerated for up to 2 months).
• GLAZE: Combine peaches, lemon juice, sugar, soy sauce, cornstarch, and garlic, ginger in saucepan.
• Simmer until thickened about 4 minutes.
• (Can be kept in refrigerator for a week) Refrigerate pork with marinade for 4 hours or overnight.
• Drain pork and discard the marinade.
• Cut 3 firm fresh peaches into pieces.
• Thread pork with peaches on 6 metal or bamboo skewers.
• Grill for 10-15 minutes or until pork is no longer pink in center and peach is tender.
• Brush with glaze during the last 5 minutes of cooking.
• Boil any leftover glaze in saucepan for 1 minute.
• Serve glaze on the side.

PORK & PEACH KEBABS WITH LITTLE GEM SALAD

Steps:

• Soak eight wooden skewers in cold water for at least 5 mins. Cut the pork into large cubes. Halve and stone the peaches, then cut into chunks. Grate the zest from half the lemon and squeeze out the juice. Reserve 1 tbsp of the juice, then mix the remainder with the zest and honey. Alternately thread the pork and peach slices onto the skewers. Brush all over with the honey and lemon mix, then grill or barbecue for 10-12 mins, turning regularly, until cooked.
• Separate the lettuce leaves and mix with the watercress. Whisk the reserved lemon juice with the olive oil, mustard and a little seasoning. Toss with the salad leaves and serve with the kebabs.

PEPPER-LIME PORK KABOBS

Steps:

• In a large resealable plastic bag, combine the oil, lime juice, parsley, vinegar, jalapenos and seasonings; add pork and turn to coat. Seal and refrigerate for 24 hours, turning occasionally., Drain and discard marinade. Loosely thread the pork slices onto metal or soaked wood skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat for 14-16 minutes or until the meat juices run clear, turning occasionally.