Recipe Details

Make-It-Mine Pork Kabobs

Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating Time: 4 hours
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

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
8 skewers

Cooking Directions

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.

Serving Suggestions

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.

Nutrition Information

Calories: 200 calories
Protein: 26 grams
Fat: 2.5 grams
Sodium: 610 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 1 grams
Carbohydrates: 18 grams
Fiber: 1 grams

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.


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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.


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food
by anonymous 09/17/2013
eat with outside favors

Pork Kabob
by anonymous 09/07/2013
Easy with outstanding flavor