Veggie Pork Kabobs Food

VEGETABLE KABOBS

Steps:

• In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. , Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. , Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.

GRILLED VEGETABLE KABOBS

Steps:

• Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes).
• Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.
• Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).

30 MINUTE PORK AND VEGETABLE KEBABS

Steps:

• If using the oven, preheat to 400F. If you're using wooden skewers, soak them in water while preparing the ingredients.
• Dice the pork loin filet into 1-2 inch cubes. Try to keep the cubes small and consistent in size, so they cook quickly.
• Combine all the diced vegetables (bell peppers through mushrooms) in a large bowl and toss them with olive oil, salt and pepper.
• Assemble the kebabs by alternating between the diced pork, various vegetables, and pineapple pieces.
• Roast or grill the kebabs for about 15-20 minutes, or until the pork is fully cooked to an internal temperature of 170F. Remove from heat, allow to cool 5 minutes before serving, and garnish with diced scallions.

GREEK-STYLE PORK KABOBS

Steps:

• In a bowl mix the first 9 ingredients until well blended.
• Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.
• Remove the pork cubes from the bag and thread on skewers.
• Season the pork cubes with seasoned salt and black pepper.
• Grill over medium-high heat turning occasionally for about 5 minutes or until the pork is cooked to desired doneness.

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 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.

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 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.

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.