SMOKED PORK KABOBS RECIPES

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PORK KABOBS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pork Kabobs Recipe: How to Make It - Taste of Home image

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

1/2 cup vegetable oil
1/4 cup chopped onion
3 tablespoons lemon juice
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
2 pounds boneless pork, cut into 1-inch cubes
CUCUMBER YOGURT SAUCE:
1 cup plain yogurt
1/2 cup chopped cucumber
1 tablespoon chopped onion
1 tablespoon minced fresh parsley
1 teaspoon lemon juice
1/8 teaspoon garlic salt
Pita bread

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

SPANISH-STYLE PORK KABOBS | PORK RECIPES | WEBER GRILLS



Spanish-Style Pork Kabobs | Pork Recipes | Weber Grills image

Spanish-Style Pork Kabobs

Provided by Jamie Purviance

Categories     Pork

Total Time 8 hours 25 minutes

Prep Time 15 minutes

Cook Time 8 hours 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

? cup/8 grams finely chopped fresh Italian parsley leaves and tender stems
¼ cup/60 milliliters extra-virgin olive oil
2 tablespoons minced red onion
1 tablespoon sherry vinegar
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 teaspoons minced garlic
¼ teaspoon ground cayenne pepper
Kosher salt
2 pork tenderloins, each about 1 pound, trimmed of silver skin and any excess fat, cut into 1¼-inch cubes
2 large bell peppers, 1 red and 1 green, cut into 1¼-inch squares

Steps:

  • Whisk the marinade ingredients, including ½ teaspoon salt. Put the pork cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 8 hours, turning occasionally. 
  • If using bamboo skewers, soak them in water for at least 30 minutes.
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
  • Remove the pork from the bag and discard the marinade. Thread the pork cubes and bell pepper squares alternately onto skewers. 
  • Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until the pork is barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and season with salt. Serve warm. 

Nutrition Facts : Calories calories

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