Pork Kabobs with Garden Vegetables

Grilled Pork Kabobs
Another skewer recipe for grilling.

Many of you already know that we do love our barbecue and grilled foods and we especially love the simplicity and ease of kabob cookouts. The pork and vegetable skewers today along with a yellow rice medley and steamed fresh broccoli made for one fine dinner this week.

Now, I have many recipes, as I am sure many of you do too, for kabobs but this one folks, is one that I will be bragging about for a while and one I will make again many times. It really is that good.

The marinade aids in not only tenderizing the pork cubes but also lays down a first layer of wonderful flavors. And, the thing I love about the marinade is there is a harmonious unifying of flavors, not one overpowering the other. The finishing glaze is another layer of flavor that mingles together a taste of distinction that I am proud of and again, not one flavor is more pronounced than the other. The overall taste is really not sweet at all but brings about the gratifying spirit of what a grilled kabob should be. Enjoy!

Pork Kabobs Glazed with Sweet BBQ Finishing Sauce
and served with Grilled Garden Fresh Vegetable Skewers

for the Marinade:
2 tablespoons red wine vinegar
1 teaspoon reduced sodium soy sauce
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon dried crushed thyme
1/2 teaspoon dried red pepper flakes
1/2 teaspoon dried minced garlic
1 teaspoon dried crushed oregano

Combine all in a sealable bag and let rest for about 20 minutes.
Add 1 tablespoon light olive oil and jumble around before adding the pork cubes.

for the Pork Kabobs:
2 pounds thick cut pork loin chops (or four 1-inch cuts of a loin roast)
1/2 red bell pepper
1/2 green bell pepper
1/4 sweet onion, wide cuts

Trim any fat from the pork and cut into equal cubes. Place in the bag and refrigerate for about an hour or so, no more than 3 hours.
Skewer the pork cubes alternating with the vegetables. Refrigerate until about 20 minutes prior to grilling. Save the marinade for a baste.

for the Glaze:
I stirred together 1/2 cup apricot preserves along with 1 tablespoon cider vinegar over low heat until dissolved, after which I added 2 teaspoons of a Memphis BBQ sauce for good measure. Delish!

for the Vegetable Kabobs:
2 garden onions, sliced
red and green bell peppers squares
2 yellow squash, sliced
16 cherry tomatoes
mushrooms, optional
other seasonal vegetables as desired

Cut vegetables uniformly as possible to aid in cooking.

To Grill:
Prepare grill to 400 degrees F. Place pork kabobs over direct heat and baste 1 time with any remaining marinade. Discard remaining marinate. Cover grill and cook about 6 minutes. Turn kabobs over and cook 4 to 6 minutes or until pork test done. Give the kabobs a glaze of the finishing sauce the last few minutes of cook time.

Meanwhile, cook vegetable kabobs on indirect heat turning once. I basted these with a balsamic dressing.


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