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Grilled Vegetable and Pork Kabobs Recipe

Grilled Vegetable and Pork Kabobs
Ingredients: Makes 12 to 16 Kabobs
¼ cup whole grain mustard
¼ cup tupelo honey
¼ cup chopped fresh tarragon
¼ cup apple cider vinegar
¼ cup extra virgin olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 (1.75 to 2 pound) pork loin trimmed and cut into 1 ½ to 2 inch cubes
2 small yellow squash, cut into ½ inch thick slices
2 smal zucchini, cut into ½ inch thick slices
2 large orange bell peppers, seeded and cut into 1 inch pieces
2 pints cherry tomatoes
1 red onion, quartered
12 inch wooden skewers, soaked in water for at least 30 minutes

  • In a medium bowl, whisk together mustard, honey, tarragon, vinegar, olive oil, salt and pepper.
  • Place pork cubes in a large resealable plastic bag. Pour half of vinegar mixture over pork. Refrigerate for at least 4 hours and up to 24 hours.
  • In another large resealable plastic bag, combine squash, zucchini, bell pepper, tomatoes, and red onion. Pour remaining half of vinegar mixture over vegetables. Refrigerate for up to 4 hours.
  • Remove pork and vegetables from marinade. Skewer pork and vegetables separately onto prepared skewers.
  • Spray grill with nonflammable, nonstick cooking spray. Preheat to medium high heat (400 degree to 450 degree)
  • Grill pork and vegetables until they reach desired degree of doneness, 2 to 3 minutes per side for vegetables and 5 minutes per side for pork.
Grilled Vegetable and Pork Kabobs Recipe

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