Best 5 Pork Kebabs With Pasta Salad Recipes

GRILLED PORK SHISH KABOBS

Steps:

• In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
• Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
• Preheat your grill to Medium/high heat (400˚F). Add skewers in a single layer and grill for 8-10 minutes total. Meat skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides. Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers 3 minutes before serving.

BBQ TERIYAKI PORK KABOBS

Steps:

• In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
• In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
• Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

GRILLED SAUSAGE KEBABS WITH PASTA SALAD

Steps:

• Heat a grill pan over medium heat and coat with cooking spray. Thread 2 sausage halves and 1 whole baby bell pepper onto each of 8 metal skewers. Brush the kebabs with 1 tablespoon olive oil and grill, turning as needed and covering the pan halfway through cooking, until marked all over, about 20 minutes. Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook as the label directs. Combine the 2 sliced baby bell peppers, the spinach, olives, garlic, basil and the remaining 2 tablespoons olive oil in a large bowl; toss to coat. Drain the pasta and immediately transfer to the bowl with the spinach mixture; toss to combine. Season with salt and pepper and top with the cheese. Serve the pasta salad with the kebabs.

PORK & PEACH KEBABS WITH LITTLE GEM SALAD

Steps:

• Soak eight wooden skewers in cold water for at least 5 mins. Cut the pork into large cubes. Halve and stone the peaches, then cut into chunks. Grate the zest from half the lemon and squeeze out the juice. Reserve 1 tbsp of the juice, then mix the remainder with the zest and honey. Alternately thread the pork and peach slices onto the skewers. Brush all over with the honey and lemon mix, then grill or barbecue for 10-12 mins, turning regularly, until cooked.
• Separate the lettuce leaves and mix with the watercress. Whisk the reserved lemon juice with the olive oil, mustard and a little seasoning. Toss with the salad leaves and serve with the kebabs.

PAN-GRILLED PORK KEBABS

Steps:

• Preheat oven to 200 degrees; place a baking sheet in oven. Prepare rice according to package instructions. Stir in peas, and heat briefly to warm through.
• Alternately thread pork and orange chunks onto eight 6-inch skewers; season with salt and pepper. Heat grill pan to medium; brush with 2 teaspoons oil. Cook half the skewers until pork is opaque throughout, 4 to 6 minutes per side; transfer to oven to keep warm. Brush grill pan with 2 teaspoons oil; cook remaining skewers.
• In a small bowl, whisk together honey and mustard; season with salt and pepper. Reserve half of sauce for dipping.
• Working in 2 batches, return skewers to grill pan, and heat over high, brushing with sauce, until glazed, about 2 minutes. Serve with rice and reserved sauce.