1 pound pork loin roast, boneless OR tenderloin, cut into 1 1/2-inch cubes
1/4 cup soy sauce, reduced-sodium
2 tablespoons rice vinegar
1 tablespoon fresh ginger root, grated
1 teaspoon Dijon-style mustard, OR 1/2 teaspoon Chinese Five Spice
1 small red bell pepper, OR orange bell pepper, cut into 1-inch squares*
6 ounces shiitake mushrooms, OR white mushroom caps, halved if needed*
1 small zucchini, halved lengthwise and cut into 3/4-inch pieces*
1/4 cup pepper jelly, OR orange marmalade, melted
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.
4 servings (2 kabobs each)
Nutritional Information per Serving (using Chinese Five Spice variation)
*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.
Quick Tip: Leave a little space between each ingredient when threading them onto the skewers. This assures even cooking.
Have you ever tried black rice? Steam it and toss with sliced green onion as a bed for these flavorful kabobs—their color will really pop atop the black rice. Or, consider serving the kabobs over fluffy, quick-cooking couscous. If using orange marmalade, add a kick of heat by stirring in a pinch of cayenne.
Weather not ideal? Broil the kabobs on a preheated broiler pan 3 to 5 inches from the heat source, using the doneness test and cook time above.