SPICY PORK KABOBS
Make and share this Spicy Pork Kabobs recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 25m
Yield 24 appetizers
Number Of Ingredients 8
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.
MARGARITA PORK KABOBS
Serve with Recipe #58559 and Recipe #146049 Make the Shish Kabobs using Recipe #227473 for a little more flavor.
Provided by Rita1652
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak skewers in water for 60 minutes or make Recipe #227473 .
- Combine margarita mix, tequila, coriander, and garlic. Place pork cubes in heavy zip lock bag; pour marinade over to cover. Marinate for at least 30 minutes.
- Blend together well the butter, lime juice and zest, sugar and parsley; set aside. Thread pork cubes onto skewers, alternating with pieces of corn and pepper. Grill over hot coals, basting with butter mixture, for 15-20 minutes,turning frequently.
Nutrition Facts : Calories 265.3, Fat 10.9, SaturatedFat 5.1, Cholesterol 89, Sodium 113.3, Carbohydrate 17.1, Fiber 2.6, Sugar 5.2, Protein 26.1
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 :
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 National Pork Board
Categories Pork
Time 23m
Yield 8 Kabobs, 4 serving(s)
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, reserving marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Brush or drizzle with reserved marinade. 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.
- *Kabob ingredients don't need to be limited to the vegetables listed. There are several ways to customize kabobs; try incorporating cherry tomatoes, broccoli (precooked until crisp-tender), pineapple chunks (fresh or canned), yellow summer squash, red onion wedges, baby carrots (precooked until crisp-tender), halved tiny new potatoes (precooked until tender) or try adding fresh sprigs of herbs.
Nutrition Facts : Calories 283.7, Fat 9.7, SaturatedFat 1.9, Cholesterol 72.6, Sodium 595.2, Carbohydrate 23.6, Fiber 1.6, Sugar 13.6, Protein 26.1
PEANUTTY PORK KABOBS
I can't describe how great the flavor of these kabobs are. They are a favorite at our house during the summer. From '00 Quick Cooking. Cook time does not include marinading time.
Provided by DDW7976
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients and mix well.
- Set aside 1/2 cup for basting; cover and refrigerate.
- Pour remaining marinade into a large resealable plastic bag or shallow 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.
Nutrition Facts : Calories 313.1, Fat 12.8, SaturatedFat 3.2, Cholesterol 82.1, Sodium 2155.1, Carbohydrate 16.7, Fiber 2.4, Sugar 10.6, Protein 34.6
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