Make-It-Mine Pork Kabobs

Make-It-Mine Pork Kabobs

  • TOTAL PREP TIME25 minutes
  • SERVINGS4
  • DEGREE OF DIFFICULTYEasy

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
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Preparation

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, reserving marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Brush or drizzle with reserved marinade. 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.

 

Haverkamp Family

Meet the Haverkamp Family

Bern, Kansas

My four older brothers started raising pigs in high school and in the early 1980's we all decided to form a partnership. We all live on the farm with our families. My family consists of my wife, Ronda, and our three kids Curtis, Cole, and Kristen.

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