Best 7 Grilled Pork Kabobs Recipes

GRILLED PORK AND PINEAPPLE KABOBS

Steps:

• Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
• While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
• Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
• Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
• Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.

GRILLED TERIYAKI PORK KABOBS

Steps:

• In a small saucepan, combine cornstarch and brown sugar. Stir in the broth, soy sauce, garlic and ginger until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside half of the sauce for serving; keep warm., On eight metal or soaked wooden skewers, alternately thread the pork, mushrooms and onion. Grill, covered, over medium heat for 10-15 minutes or until meat is no longer pink, basting frequently with remaining sauce and turning once., Place a tomato on the end of each kabob. Grill 1-2 minutes longer or until tomatoes are heated through, turning occasionally. Serve with reserved sauce and rice if desired.

GRILLED SHRIMP & STEAK (OR CHICKEN OR PORK) KABOBS

Steps:

• In a large bowl, combine soup, soy sauce, lemon juice and oil. Add shrimp and meat. Marinate at least 2 hours in refrigerator. Thread on skewers, grill turning once and basting with remaining marinade. (Use some of the marinade to cook the rice.)

GRILLED SOUTHERN TURKISH TAMALES & TURKISH PORK KABOBS WITH MEDITERRANEAN ORZO PILAF

Steps:

• 1. 1.) Prepare Mediterranean orzo pilaf. Bring chicken broth to a boil in a large Dutch oven; stir in orzo. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat and cover. Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add green bell peppers, green onions and garlic; sauté for 2 minutes. Remove from heat and set aside. Drain any excess broth from orzo. Combine orzo and buttered sautéed vegetable mixture into a 2-quart round casserole dish, fold in diced tomatoes and sliced black olives; set aside.
• 2. 2.) Wash out Dutch oven clean, dry inside out completely to prepare Southern Tamale leaves. Fill Dutch oven to 2-inches from rim with hot water. Bring water to a rapid boil. Turn off heat and add collard leaves. Let sit for 3 - 5 minutes. Quickly remove leaves from water and place leaves flat along side each other onto a few layers of paper towels. Place a large spoonful of Mediterranean orzo pilaf mixture in the center of each collard leaf. Fold the ends over the pilaf mixture to form a sealed packed. Secure each with toothpick for added protection. Place tamales onto a plate; set aside. Reserve remaining Mediterranean orzo pilaf to serve later with completed meal.
• 3. 3.) Prepare pork kabobs. Season all sides of pork with a little salt and ground black pepper. Tread seasoned pork, eggplant, zucchini and red bell peppers alternately on each of 10 bamboo skewers, leaving about 1-inch space free from tops of each skewer. Brush each lightly with Italian dressing. Heat coal or gas grill for medium heat level. Place kabobs on lower rack of grill along side each other. Cover and grill kabobs over medium heat 10 minutes, turning and brushing with Italian dressing every 2 minutes. Add tamales onto outer edge or upper rack of grill and cook, for an additional 5 minutes longer for kabobs, brushing kabobs with Italian dressing and turning tamales one time within 2 ½ minutes, or until pork is no longer pink and vegetables plus tamales are tender.
• 4. 4.) To serve, place grilled kabobs and tamales onto serving platters, along side of Mediterranean orzo pilaf, or serve even portions of each onto 6 individual serving plates.

GEORGIA PEACH GRILLED PORK KABOBS

Steps:

• Make marinade by combining all ingredients in a bowl.
• (Can be refrigerated for up to 2 months).
• GLAZE: Combine peaches, lemon juice, sugar, soy sauce, cornstarch, and garlic, ginger in saucepan.
• Simmer until thickened about 4 minutes.
• (Can be kept in refrigerator for a week) Refrigerate pork with marinade for 4 hours or overnight.
• Drain pork and discard the marinade.
• Cut 3 firm fresh peaches into pieces.
• Thread pork with peaches on 6 metal or bamboo skewers.
• Grill for 10-15 minutes or until pork is no longer pink in center and peach is tender.
• Brush with glaze during the last 5 minutes of cooking.
• Boil any leftover glaze in saucepan for 1 minute.
• Serve glaze on the side.

GRILLED PORK KABOBS

Steps:

• 1. Combine all ingredients for marinade in a large bowl.
• 2. Add pork. Marinate for at least 2 hours, overnight is best.
• 3. Put meat on skewers and barbecue or bake at 350 degrees for 45 minutes to one hour, basting often with marinade.
• 4. We like to do ours on the grill, grilling it slowly and basting with marinade.

GRILLED, MARINATED PORK KABOBS

Steps:

• 1. Marinate the pork chunks in the pepper jelly overnight.
• 2. Thread pork and onion chunks onto a kabob stick and grill using BBQ sauce as you turn the kabobs. Continue to cook on low setting on bbq grill until done. serve with either Pepper jelly or more BBQ sauce.
• 3. This is the recipe we used https://www.justapinch.com/recipes/sauce-spread/jam/strawberry-mango-jalapeno-pepper-jelly.html?p=33