These delicious kabobs could be the highlight of your cookout. They are very simple to prepare. You need to marinate the pork in a flavorful homemade marinade before threading it on to skewers along with crunchy, colorful vegetables. The kabobs are then cooked over a high heat until the meat is cooked and the vegetables are lightly charred. You can use bamboo or metal skewers for making these. If you are using the bamboo kind though, ensure you soak them in water for at least half an hour before cooking the kabobs, else they might ignite on the barbeque. This recipe is made with pork tenderloin, so get a couple of 1-pound pieces and trim off any silver skin and any excess fat you see on there before cutting it into cubes.
The marinade is the special part of this recipe, since it is how the delicious Spanish flavors get into the pork. Here we are using parsley, red onion, sherry vinegar, paprika, garlic, cumin, salt and cayenne pepper, mixed into an olive oil base. This offers a distinctive taste of Spain and really complements the taste of the meat. Marinate the pork in the refrigerator for about 6 hours, or overnight if you can plan this dish in advance. We recommend a minimum of 4 hours but the longer you marinate it the more intense the flavor is going to be. This recipe is so simple to make and if you are in the mood for pork and the weather is suitable for firing up the barbeque, this recipe is just perfect.
These kabobs can be served on a bed of rice or perhaps with boiled potatoes and homemade aioli. To make aioli, put some mayonnaise in a food processor with some peeled garlic cloves, and then whiz the mixture until the garlic is finely minced and well blended into the mayonnaise. The amount of garlic you use is up to you, and aioli is best made a day or so ahead so the flavors can mellow. Another idea is corn on the cob because the bright, sweet flavor of the corn contrasts well with the piquant taste of the kabobs, or you might simply want to serve some green salad with oil and vinegar on the side so people can dress their own. You can use long kabob skewers to make 4 large kabobs or short ones to make 8 shorter ones, as you prefer. If the weather turns bad you could even stir-fry all the ingredients together and serve the resulting dish over rice. Continue reading
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
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. Continue reading
These kabobs are simply to prepare and the flavors work so nicely together. You can use either pork loin roast or tenderloin to make these, and you can also change the vegetable selection if you want, to customize the result. Try adding fresh or canned pineapple, baby carrots, chopped zucchini, precooked broccoli, cherry tomatoes or mushrooms. Halved precooked new potations and fresh herb sprigs are also nice. When you are threading the ingredients on to the kabobs leave some space between each item. You can also swap the mustard for ½ teaspoon of Chinese 5-spice powder if you want, or the orange marmalade for pepper jelly. If you want the marmalade but you also want a spicy kick, you can stir some cayenne into the marmalade to liven it up.
If you do not have a charcoal grill, you can use a gas grill, or even broil these 4 inches from the heat on a preheated broiler pan. The pork is combined with vegetables after you have marinated it, and the marinade itself is packed with flavor, combining soy sauce, vinegar, ginger and mustard for a piquant result. Once you have threaded everything on, it is time to cook the kabobs and it is best to do this over a medium-hot flame, directly over the heat. Keep the kabobs turning so they cook evenly, and keep an eye on them. A little charring is fine. Too much is undesirable.
Add Some Sweetness to the Mix
While they are cooking you can brush the marmalade or pepper jelly over them, and this acts both to add some sweetness to the kabobs and helps keep them juicy while they are cooking, adding a sweet touch to the piquant flavor, for a real explosion of flavor. A little dried basil finishes these off perfectly. This recipe combines various cuisines, Asian and Western, and because you have the freedom to alter the vegetables as well as the flavorings in this recipe, you can choose exactly how you want the result to be. Continue reading
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40258 Views)
- One of the Best Recipes for Grilled Eggplant (16144 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11275 Views)
- Grilled Vegetable Kabobs (9248 Views)
- Herb Marinated Pork Kabobs with Vegetables (9212 Views)
- Kiwi Apple Mocktail (8565 Views)
- White Wine Marinated Chicken Breasts (8268 Views)
- Grilled Vegetable Lasagna Recipe (7976 Views)
- Easy Grilled Chinese Vegetables Packets (7552 Views)
- Portabella Mushroom Burger Recipe (7088 Views)