Make It Mine Pork Kabobs
1 POUND PORK SHOULDER, 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.