Pork And Onion Kabobs Food

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.

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 AND ONION KABOBS

Steps:

• In a small bowl, combine the first six ingredients. Remove half for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Cover and refrigerate for 3 hours or overnight. , Drain and discard marinade. On six metal or soaked wooden skewers,, alternately thread pork and onions. , Grill, uncovered, over medium heat for 5 minutes; turn. Baste with reserved marinade. Continue turning and basting for 10-15 minutes or until meat is tender.

PORK KABOBS (SHASHLIK)

Steps:

• Cut meat into medium-sized pieces. Cut onion into similar-sized slices. Grate garlic.
• Place pork in a glass bowl. Add all ingredients and mix well, ensuring each piece is evenly coated. Let it sit overnight covered in plastic wrap.
• Preheat grill to medium heat. Thread peices of pork on a your skewers, being mindful to leave enough space at the bottom for flipping. Optional: Alternate pieces of onion in between each pork piece. Place skewers on a grill.
• Grill pork kabobs to your desired doneness (about 4 minutes on each side or until the internal temperature reaches 145°). Serve right away.

OVEN BAKED PORK SOUVLAKI (KABOBS)

Steps:

• Put all the cut-up pork, bell peppers and onions in a large Ziploc bag or deep baking dish
• Prepare the marinade by mixing together the olive oil, lemon juice, garlic, oregano, salt, pepper, and garlic powder in a small bowl
• Once mixed, pour the marinade all over the pork, bell peppers and onions. Mix thoroughly until everything is coated well
• Cover and place in the fridge to continue marinating for AT LEAST 30 minutes but preferably 2 hours or overnight
• When you're ready to cook, preheat oven to 375 degrees and line a large baking sheet with parchment paper. If you're using wooden skewers, you can soak them in cold water for 15 minutes before adding the pork and veggies to them (this will prevent the skewers from burning in the oven)
• Remove the marinated pork and veggies from the fridge and start threading them through the soaked skewers. You can use any pattern you like when adding them to the skewers
• Place the kabobs side by side on the prepared baking sheet making sure there is some space in between each kabob (this will ensure better heat distribution and even cooking). You can use a second baking sheet if you don't have enough space
• Place the kabobs in the oven and bake for about 12 minutes. Then flip all the kabobs and bake for an additional 12 minutes
• Serve immediately with pita bread, hummus, lemon slices or your choice of salad!

PORK KEBABS WITH PINEAPPLE

Steps:

• Combine 1/4 cup oil, garlic, soy sauce, salt and black pepper in a medium bowl.
• Add pork, tossing to coat.
• Marinade for 30 minutes or up to 4 hours.
• Toss pineapple, peppers, and onion with 2 tablespoons olive oil in another bowl and season with salt and black pepper.
• Thread red pepper, then onion, then pineapple, then pork onto 8 skewers. Repeat until all pieces are used up.
• Brush with remaining marinade.
• Grill kebabs over high heat, turning until pork is well browned and cooked through, about 10 minutes.

MARINATED PORK AND RED ONION KEBABS

Steps:

• Thread 2 pieces of pork and 2 pieces of onion alternately on each skewer.
• Season with salt and pepper.
• Arrange kebabs in 13x9x2-inch glass baking dish.
• Whisk all remaining ingredients in medium bowl.
• Pour marinade over kebabs.
• Let stand up to 2 hours at room temperature or cover and refrigerate up to 1 day, turning occasionally.
• Preheat broiler.
• Drain marinade into small saucepan.
• Boil marinade 2 minutes.
• Broil kebabs until pork is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes.

PORK AND VEGETABLE/FRUIT KABOBS

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.

PORK, APRICOT, AND RED-ONION KEBABS

Steps:

• Heat grill to medium; lightly oil grates. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).
• Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low until jam is liquefied; season with salt and pepper.
• Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes.

BARBECUED PORK-AND-APPLE KEBABS

Steps:

• Heat grill to medium-high. Make the sauce: In a large bowl, combine jam, vinegar, tomato paste, and 1 tablespoon oil. Season with salt and pepper. Set aside.
• Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork and end with apple). Roll skewers in remaining tablespoon oil. Season with salt and pepper.
• Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.
• Open grill; baste skewers with some sauce, and cook, turning skewers and basting occasionally with more sauce, until pork is no longer pink in the center and is nicely glazed, 4 to 8 minutes more.

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.

PORK RANCH AND BACON SHISH KABOBS

Steps:

• Cut up Pork into 1 inch cubes, put into a bowl and pour your Ranch Dressing in. Mix up and marinade for 1-3 hours Also while your meat marinades, be sure and soak your skewers in water if they are wood..this is so that they don't catch on fire while grilling.
• Now gather up the rest of your ingredients...Onion and Bacon...pat the excess Ranch off of the Pork with paper towels.
• Cut onion so that you have some slices to put at each end of the Skewers. Now begin to thread onto Skewer!
• First the onion, then the Bacon...just the end of the Bacon, then a piece of meat. Then put the Bacon over the meat, then another piece of meat, then Bacon and so on. The trick is to keep the Bacon hanging down AND to keep all of the ingredients at the end of the Skewer until you have everything on...
• Put another piece of onion on the end. Then you can spread everything out just enough so that everything cooks evenly..
• Now sprinkle with your Seasoning of your choice and put on lightly greased Grill on Medium Heat...
• Cook each side for about 3-4 min. and since there are 4 sides..that equals about 16 min. Inside meat temp should be 160 degrees if you want to check. These are deelish!!
• This can be made with any of your favorite meats!

MARINATED PORK KEBABS

Steps:

• Cut pork into 1" cubes and place in a shallow pan.
• Combine remaining ingredients in a screw top jar and shake until well blended.
• Pour marinade over pork.
• Cover and refrigerate several hours, turning occasionally.
• Drain meat; pat dry and tread on skewers.
• Heat remaining marinade to brush on kebabs during cooking.
• Broil slowly 5" from coals for about 25 minutes.
• Turn skewers frequently and brush with marinade during cooking.
• Vegetables may also be served in this way.
• Thread mushrooms, green peppers, onion wedges or apple on skewers and brush with marinade.
• Broil for 15-20 minutes.

MARINATED PORK AND RED ONIONS

Steps:

• Thread two pieces of pork and 2 pieces of onion alternately on each skewer. Season with salt and pepper. Arrange kebabs in 13x9x2-inch glass baking dish.
• Whisk all remaining ingredients in medium bowl. Pour marinade over kebabs. Let stand up to 2 hours at room temperature or cover and refrigerate up to 1 day, turning occasionally.
• Preheat broiler. Drain marinade into small saucepan. Broil kebabs until pork is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes.

MARINATED PORK KEBABS

Steps:

• Put diced pork in a bowl with lemon, garlic, chilli and herbs
• Mix in natural yoghurt and cayenne pepper, salt and pepper to taste
• cover and place in the fridge for 2 - 3 hours to marinate
• Remove skewers from water and place pork and green pepper on
• Cook under medium grill for 15 - 20 mins or place on barbeque