marinated pork kabobs

Homemade kabobs are always a popular option during the summer months because you can get creative when making them, choosing how to flavor the meat and what kind of vegetables, if any, to add on to the skewers. Pork is a popular option because it cooks quite fast on the barbeque, and the following recipe pairs the meat with onions and bell peppers to introduce some crunch and color to the kabobs. We suggest you use metal skewers to make this recipe but if you only have bamboo ones soak them in water for half an hour before putting them on the barbeque. This recipe makes 8 kabobs but the recipe is easy enough to double if you are cooking for a crowd. You could even make triple the amount if you have a lot of people coming over. This dish does not take long at all for a home cook to prepare.

We are using pork tenderloin to make these kabobs. Just cut it into chunks. You also need to chop your bell peppers and onion into chunks to thread them on to the skewers. Get the pieces similar in size for a neater appearance and even cooking time. The kabobs are colorful if you use both red and green bell pepper but use whichever you prefer, or even add some yellow or orange bell pepper if you want a sweeter taste. The pork is marinated in a mixture of olive oil, balsamic vinegar, garlic, steak seasoning, rosemary, and sage. This combination of flavors works very nicely, giving the pork plenty of depth of flavor without overwhelming its own distinct taste. You can use fresh or dried herbs here, depending what you have, but if you have both then use fresh for a fresher-tasting and more aromatic result. The dried herbs are fine at a pinch though. Feel free to leave out the garlic if you do not want to use it, or swap the steak seasoning for some salt and black pepper. Any of these tweaks is fine, and the marinade will still yield a delicious result.

Tips for Perfect Pork Kabobs

If you have cut your ingredients into even sized pieces you are already halfway there in your quest to make delicious kabobs. You will see the following recipe suggests a 20 minute marinating time which might seem short but that is all you need for the flavors to infuse right into the pork, so you can literally start marinating when you light the barbeque and by the time it is hot enough for cooking, the pork will be done. This is certainly faster than having to marinate for hours or overnight, although the pork will be fine if you do marinate for longer. Have the barbeque medium-hot for this recipe and flip the pork halfway through the cooking time so it cooks evenly. You might want to flip it 1/4-turn each time for even browning. When it is done, the pork will be cooked through and the vegetables will be perfectly tender. Continue reading

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Christine Szalay-Kudra

My name is Christine and I am delighted to welcome you here. Easy Barbeque Recipes aims to demystify the world of barbequing and turn anyone into a brilliant backyard chef regardless of culinary knowledge or past cooking experience. Cooking with fire is not only an easy cooking method but it is the original cooking method. An open fire was used to cook before there were such things as ovens, microwaves or crockpots. Barbequing is not just a cooking method either. It is a social event. Inviting friends over and grilling food for them is always fun and adding home-cooked food to any party is a surefire way to please a crowd. Nothing beats the incredible flavor of flame-grilled food, and you can barbeque all kinds of ingredients and recipes, including meat, poultry, fish, seafood, veggies, and even pizza.

Christine

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