Best 4 Make It Mine Pork Kabobs Recipes

**Pork Kabobs: A Journey of Flavorful Skewers**

Pork kabobs, succulent morsels of tender pork grilled to perfection, embody a symphony of flavors that dance on the palate. These delectable skewers, with their enticing aroma and irresistible charm, promise a culinary adventure that will leave you craving for more. This article presents a collection of tantalizing pork kabob recipes, each offering a unique twist on this classic dish. From the tangy and spicy Adobo Pork Kabobs to the savory and aromatic Grilled Pork Kabobs with Chimichurri Sauce, these recipes cater to diverse tastes and preferences. Embark on a flavor-filled journey as we explore the art of creating mouthwatering pork kabobs that will be the stars of your next gathering.

Let's cook with our recipes!

CUMIN-CHILE PORK KEBABS

Cumin-Chile Pork Kebabs image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons cumin seeds
4 scallions (3 roughly chopped, 1 thinly sliced)
1 jalapeno pepper, roughly chopped (remove seeds for less heat)
1 2-inch piece ginger, peeled and roughly chopped
1 clove garlic, roughly chopped
3 tablespoons vegetable oil, plus more for brushing
1 tablespoon packed light brown sugar
1/4 cup plus 2 teaspoons soy sauce
1 teaspoon Chinese five-spice powder
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 1 1/2-to-2-inch pieces
1/4 cup rice vinegar (not seasoned)
1 teaspoon toasted sesame oil

Steps:

Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate.
Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until a paste forms. Add the toasted cumin seeds; pulse once or twice to crack them slightly.
Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside.
Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.

PORK KABOBS

Pork Kabobs image

These delightful picnic kabobs are my young daughter's favorite. My husband also enjoys them, even though he never cared much for pork. The cool, refreshing sauce is a tempting topping for sizzling grilled kabobs. - Louise Wetmore, Cottage Grove, Minnesota

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6-8 servings.

Number Of Ingredients 17

Ingredients

1/2 cup vegetable oil
1/4 cup chopped onion
3 tablespoons lemon juice
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
2 pounds boneless pork, cut into 1-inch cubes
CUCUMBER YOGURT SAUCE:
1 cup plain yogurt
1/2 cup chopped cucumber
1 tablespoon chopped onion
1 tablespoon minced fresh parsley
1 teaspoon lemon juice
1/8 teaspoon garlic salt
Pita bread

Steps:

In a resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. , Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. , Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.

Nutrition Facts :

MARINATED PORK KABOBS

Marinated Pork Kabobs image

This recipe was originally for lamb, but I adapted it to pork and adjusted the spices. After tasting these flavorful kabobs, my husband became an instant fan of this recipe. It's always requested when the grill comes out for the season. -Bobbie Jo Mller, Fallon, Nevada

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 cups plain yogurt
2 tablespoons lemon juice
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 pounds pork tenderloin, cut into 1-1/2-inch cubes
8 small white onions, halved
8 cherry tomatoes
1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium green pepper, cut into 1-1/2-inch pieces

Steps:

In a large resealable plastic bag, combine the yogurt, lemon juice, garlic, cumin and coriander; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight. , Alternate the pork, onions, tomatoes and peppers on eight metal or soaked wooden skewers. Grill, covered, over medium heat for about 15-20 minutes or until meat juices run clear.

Nutrition Facts : Calories 190 calories, Fat 5g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 63mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

TERIYAKI PORK KABOBS

Teriyaki Pork Kabobs image

Use the direct grilling method to cook these colorful kabobs for fast, flavorful results. The versatile marinade also adds terrific taste to beef, chicken or turkey can be stirred up days ahead and kept in the fridge.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings (1 cup marinade).

Number Of Ingredients 10

Ingredients

1/2 cup soy sauce
1/4 cup water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoons brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 pound pork tenderloin, cut into 1-1/4-inch cubes
1 medium zucchini, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-1/2-in. pieces

Steps:

In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours. , Drain and discard marinade. On four metal or soaked wooden skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.

Nutrition Facts :

Tips:

For tender and flavorful pork kabobs, choose a cut of meat with good marbling, such as pork shoulder or tenderloin.
Cut the pork into 1-inch cubes for even cooking.
Marinate the pork in a flavorful marinade for at least 30 minutes, or up to overnight.
Skewers can be soaked in water for 30 minutes to prevent burning during grilling.
Thread the pork onto skewers, alternating with vegetables and fruits for a variety of flavors and textures.
Grill the kabobs over medium heat for 10-12 minutes, or until the pork is cooked through.
Serve the kabobs with your favorite dipping sauce, such as tzatziki or chimichurri.

Conclusion:

Pork kabobs are a delicious and easy-to-make dish that is perfect for summer grilling. With a variety of marinades and vegetables to choose from, you can customize the kabobs to your own taste. Whether you are looking for a quick and easy weeknight meal or a special dish for a party, pork kabobs are a great option.