PORK KABOBS RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
GREEK-STYLE PORK KABOBS RECIPE - FOOD.COM
Plan ahead the pork needs to marinade for a minimum of 8-24 hours, if you are using wooden skewers soak them in water for at least 30 minutes before threading the meat on and grilling. I like to thread on large cherry tomatoes also --- this great served with recipe #105726 :)
Total Time 8 hours 5 minutes
Prep Time 8 hours
Cook Time 5 minutes
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 867, FatContent 74.5, SaturatedFatContent 17.6, CholesterolContent 152, SodiumContent 189.5, CarbohydrateContent 4.8, FiberContent 0.7, SugarContent 1.1, ProteinContent 43.5
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- 3.
Make Napa Slaw: Combine shredded cabbage, purple cabbage, shredded carrots, cucumbers, and fresh cilantro leaves; toss with reserved 1/4 cup vinaigrette. Serve warm kabobs over Napa Slaw.
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