Pork is showcased in this wonderful recipe which does so nicely on the barbeque. For lean boneless pork, choose pork loin center roast, pork sirloin roast or pork rib-eye roast. Colorful vegetables go with the pork. In the recipe we are using zucchini, bell pepper and red onion, but feel free to use mushrooms or other vegetables if you prefer.
Anything dense though, such as potato, will need to be parboiled before being threaded on to the kabobs, and that means boiling them until they are almost tender but not quite. Softer vegetables, like the bell pepper, zucchini and red onion, have about the same cooking time as the pork so you do not need to par-cook those.
Thread on to the skewers whatever vegetables you want, alternating them with the pork pieces. Leave a little space between each item so the heat can get to everything on the skewer. You will need 8 skewers for this recipe, 4 for the pork and 4 for the apple. Bamboo skewers need to be soaked in cold water for half an hour before use, else they risk ignition on the grill, while metal ones obviously do not need that step.
The Beauty of Pork with Apple
Apple is often paired with pork because the flavors are so amazing together. Perhaps you have added chunks of apple to a pork stew or served pork roast with applesauce. In this recipe the pork is threaded with the vegetables on to the skewers and then brushed with a tasty oil mixture to seal in the juices and add flavor. This basting liquid is made by combining olive oil with thyme, mustard and cider vinegar, to add a touch of piquancy and warm spice to the kabobs.
These are really easy to make and the apple adds a nice sweetness to the dish without the need for any sugar, honey or other sweeteners, so if you want to add sweetness naturally, try this recipe because the sweet taste comes from the fruit. The pork kabobs and apple will have about the same cooking time but keep an eye on them in case one is ready before the other, then you can just remove whatever is cooked from the barbeque. The pork will be done in about 12 minutes, or when the inside offers only a hint of pink when pierced and the juices run clear. Pork is a lean meat so take care not to overcook it because you do not want it to be dry or tough.
Ideal Side Dishes for These Kabobs
So what would be the best side dish to choose? White rice or potato salad would be delicious alongside these kabobs, or you might like to consider corn on the cob, a green salad or something else. The kabobs are made with both meat and veggies so you do not need to cook additional vegetables unless you especially want to. You might like to serve some crusty bread on the side with this, maybe with butter or aioli. The choice is yours.
- 1 lb lean boneless pork loin center roast
- ½ red bell pepper
- ¼ zucchini
- ½ red onion
- ½ teaspoon dried thyme
- 2 teaspoons Dijon mustard
- 2 tablespoons cider vinegar
- 3 tablespoons vegetable oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 apples
- Preheat the barbeque for a medium heat.
- Whisk 2 tablespoons of the oil with the thyme, vinegar, mustard, salt and pepper.
- Cut the meat into 1 inch cubes.
- Cut the vegetables into pieces.
- Cut the apples into quarters.
- Thread the pork, bell pepper, zucchini and onion alternately on to 4 skewers.
- Thread the apple pieces on to 4 other skewers.
- Brush the thyme oil mixture over the pork kabobs.
- Rub the other 1 tablespoon of oil over the apple kabobs.
- Cook all the kabobs together on a covered barbeque for 12 minutes or until done.
- You will need to turn them about 4 times during cooking so they cook evenly.
- When the pork is done the juices will run clear when the meat is pierced and the meat will be just slightly pink still inside.
- Serve each person a pork kabob and an apple kabob.
This colorful and appealing recipe combines juicy lean pork with tasty, nutritious vegetables. Apple kabobs are barbequed alongside the pork and vegetable kebobs, then you can serve them together, so you have one kabob with savory, meaty ingredients and another with juicy apple. The contrast between the flavors and textures is fantastic. As you can see from the photo, this is a very colorful dish, so if you are looking for something which will wow from the beginning, this recipe is a very nice one to make. Lean pork is low in fat and calories and the vegetables are nutritious too. A thyme and mustard mixture goes on to the kabobs to add extra juice and flavor to them.
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