Best 4 Plum Glazed Pork Kabobs Recipes
**Tantalize your taste buds with our delectable Plum Glazed Pork Kabobs, a symphony of flavors that will transport you to culinary heaven.**
**Savor the tender and juicy pork, expertly marinated in a tantalizing blend of soy sauce, garlic, ginger, and brown sugar, then kissed with a glaze made from sweet and tangy plum jam, honey, and red pepper flakes.**
**Accompanying these succulent kabobs are three exceptional recipes that elevate the dining experience to new heights.**
**Indulge in the creamy and refreshing Cucumber Salad, a delightful medley of crisp cucumbers, red onions, fresh dill, and a zesty dressing.**
**Complement the kabobs with the aromatic Cilantro Lime Rice, a fragrant and fluffy side dish infused with the vibrant flavors of cilantro, lime, and garlic.**
**For a touch of smoky and savory goodness, prepare the Grilled Corn on the Cob, charred to perfection and slathered with a luscious herb butter.**
**Each recipe in this collection is a culinary masterpiece, carefully crafted to harmonize with the Plum Glazed Pork Kabobs, creating a feast that will leave you and your guests craving for more.**
MAKE-IT-MINE PORK KABOBS
Summer entertaining just got more delicious. These grilled pork kabobs are tender, juicy and so easy to customize with your favorite combination of herbs and vegetables.
Provided by Food Network
Categories main-dish
Time 23m
Yield 8 Skewers
Number Of Ingredients 10
Steps:
- In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
- Prepare medium-hot fire with charcoal or preheat gas to medium high.
- Remove pork from marinade, and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.
PEANUTTY PORK KABOBS
Cubes of pork tenderloin and green pepper chunks get a spicy treatment from a combination of peanut butter, brown sugar, ginger and red pepper flakes. Reserving half of this mixture to use as a basting sauce adds an extra boost of flavor. -Ellen Koch, St. Martinville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bow, combine the first seven ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal or cover and refrigerate for 2-3 hours, turning occasionally. , Drain and discard the marinade. On metal or soaked wooden skewers, alternate pork and green peppers. Grill, uncovered, over medium heat for 6 minutes, turning once. , Baste with reserved marinade. Grill 8-10 minutes longer or until meat juices run clear, turning and basting frequently.
Nutrition Facts :
PLUM GLAZE FOR PORK
A great sweet, spicy glaze for pork roast or chicken. Any leftover can be served with the meat as a dip.
Provided by roger
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 47m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan over medium heat. Add the garlic and green onions; cook and stir until green onions are wilted, about 3 minutes. Stir in the plum jam, chili sauce, grape juice, lime juice, and allspice. Bring mixture to a boil; reduce heat to medium-low, and simmer until sauce thickens, about 30 minutes.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 21.1 g, Fat 1.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 9.7 mg, Sugar 14.4 g
PORK KABOBS
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
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 :
Tips:
- Choose the right cut of pork: For kabobs, you'll want to use a tender cut of pork that will cook quickly and evenly. Some good options include pork tenderloin, pork loin, or boneless pork chops.
- Marinate the pork: Marinating the pork helps to tenderize it and infuse it with flavor. You can use a variety of marinades, but a simple mixture of olive oil, garlic, herbs, and spices is always a good choice.
- Soak the skewers: If you're using wooden skewers, be sure to soak them in water for at least 30 minutes before using. This will help to prevent them from burning.
- Cook the kabobs over medium heat: Kabobs should be cooked over medium heat so that they have time to cook through without burning. Turn the kabobs frequently to ensure that they cook evenly.
- Don't overcook the pork: Pork is a lean meat, so it's important to not overcook it. Overcooked pork will be dry and tough. Cook the kabobs until the internal temperature reaches 145 degrees Fahrenheit.
Conclusion:
Plum-glazed pork kabobs are a delicious and easy-to-make dish that's perfect for a summer cookout or party. The pork is tender and juicy, and the plum glaze is sweet and tangy. You can serve the kabobs with rice, noodles, or vegetables. They're also great as an appetizer or snack.
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