Spicy Mini Pork Kabobs Recipes

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.

PEANUTTY PORK KABOBS

Steps:

• In a large bow, combine the first seven ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal or cover and refrigerate for 2-3 hours, turning occasionally. , Drain and discard the marinade. On metal or soaked wooden skewers, alternate pork and green peppers. Grill, uncovered, over medium heat for 6 minutes, turning once. , Baste with reserved marinade. Grill 8-10 minutes longer or until meat juices run clear, turning and basting frequently.

SPICY PORK KABOBS

Steps:

• Place pork cubes in zip lock bag; add salad dressing, honey, red pepper flakes peppers and onions. Seal bag; refrigerate for at least 1 hour to overnight to marinate.
• Thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.

SPICY MINI PORK KABOBS

Steps:

• In medium nonmetal bowl or 1-gallon resealable food-storage plastic bag, mix all ingredients except pork and skewers. Add pork; turn to coat. Cover dish or seal bag: refrigerate at least 4 hours to marinate. Soak wooden skewers in water 30 minutes.
• Heat gas or charcoal grill. Thread pork evenly onto skewers: discard marinade.
• Place kabobs on grill over medium-high heat. Cook 12 to 15 minutes, turning once, until pork is no longer pink in center.

SWEET AND SPICY BBQ PORK KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread chicken, pineapple and vegetables alternately onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob.
• Mix barbecue sauce and juice concentrate until blended. Reserve half the sauce; brush remaining sauce onto kabobs.
• Grill 8 to 10 min. or until pork is done, turning and brushing occasionally with reserved sauce.

MINI SAUSAGE PANCAKE SKEWERS WITH SPICY SYRUP

Steps:

• Melt butter over medium-low heat in a small saucepan. Stir in maple syrup, red pepper flakes, and salt. Bring to a boil and cook, 3 to 4 minutes. Remove syrup from heat and set aside, stirring occasionally, for at least 30 minutes for flavor to fully develop.
• Meanwhile, prepare pancakes: whisk flour, sugar, baking powder, and salt together in a large bowl. Whisk buttermilk, egg, sour cream, melted butter, and maple syrup together in a separate bowl. Pour the wet ingredients into the flour mixture. Stir gently until just combined but slightly lumpy; do not overmix. Let sit for 10 minutes.
• Heat a large nonstick skillet or griddle over medium heat. Drop teaspoonfuls of batter onto the hot skillet to form 1-inch diameter pancakes. Cook for about 1 to 2 minutes, flip, and continue cooking until golden brown, about 1 more minute. Transfer cooked pancakes to a plate and repeat with remaining batter.
• Heat olive oil in the same skillet over medium heat. Form tablespoonfuls of sausage into 1-inch patties, the same size as the mini pancakes. Cook until patties are cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate.
• Thread 3 pancakes and 2 sausage patties onto each skewer, starting and ending with a pancake. Repeat to make remaining skewers. Serve drizzled with spicy syrup.