Make it Mine Pork Kabobs
Ingredients
- 1 pounds pork shoulder, cut into 1 1/2 inch cubes
- 1/4 cups soy sauce, reduced-sodium
- 2 tablespoons rice vinegar
- 1 tablespoons fresh ginger root, grated
- 1 teaspoons dijon-style mustard
- 1 red pepper, cut into 1-inch squares
- 6 ounces white mushroom caps, halved if needed
- 1 zucchini, halved lengthwise and cut into 3/4 inch pieces
- 1/4 cups pepper jelly, melted
- 8 wooden skewers
Cooking Instructions
1
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.
2
Prepare medium-hot fire with charcoal or preheat gas to medium high.
3
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.
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.