Pork And Vegetable Kabobs Food

PORK AND VEGETABLE KABOBS

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.

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.

GRILLED PORK KABOBS WITH VEGETABLES (ITALY)

Steps:

• Clean and prepare the vegetables. Deseed the bell pepper and remove the white part. Then, cut it into 1-inch squares. Peel the onions and cut them into 8 wedges each.
• Dice the pork loin into 1-inch cubes, trying to keep the size consistent for a better result.
• Assemble the skewers by alternating one piece of meat and one piece of vegetable. In the end, you should have around 8 skewers.
• Lay the skewers on a large tray and toss with coarse salt, extra virgin olive oil and black pepper. Add rosemary and sage. Cover and set aside for at least 20 minutes.
• Preheat the grill on medium-high heat.
• When the grill is nice and hot, add the skewers and cook for 15 minutes, rotating them one quarter at a time.
• While cooking, you can spread the marinade on the skewers using the rosemary sprig as a brush.

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.

GRILLED BARBECUED PORK WITH VEGETABLE KABOBS

Steps:

• Cut each pork chop into 1/2-inch-thick strips; place pork in a large heavy-duty, zip-top plastic bag.
• Combine syrup and next 4 ingredients; pour over pork. Seal bag; turn bag to coat pork.
• Marinate in refrigerator 8 hours, turning occasionally.
• Remove pork from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil, and remove from heat.
• Thread pork, corn, and pepper alternately onto 8 (10-inch) metal skewers.
• Thread onion separately onto 1 (10-inch) skewer.
• Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
• Place pork and vegetable kabobs and onion kabob on rack; grill, covered, 12 minutes or until meat is done, turning once and basting with reserved marinade.
• Remove pork and vegetable kabobs from grill.
• Grill onion kabob, covered, 3 to 5 additional minutes or until tender, turning once and basting with reserved marinade.

GRILLED PORK AND PINEAPPLE KABOBS

Steps:

• Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
• While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
• Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
• Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
• Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.

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.

PINEAPPLE PORK KABOBS

Steps:

• Drain pineapple, reserving juice; refrigerate the pineapple. In a bowl, combine the pineapple juice, vinegar, brown sugar and pepper. Pour half of the marinade into a large resealable plastic bag; add the pork. Seal and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. On metal or soaked wooden skewers, alternately thread the pork, pineapple and pepper. Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.