PORK AND ONION KABOBS
A sweet and savory marinade brings out the best in pork, as these grilled kabobs prove. They're a super summer supper, easy to prepare and fun to serve to company. The pork is so tasty grilled with onion wedges. -Mary Lou Wayman, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients. Remove half for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Cover and refrigerate for 3 hours or overnight. , Drain and discard marinade. On six metal or soaked wooden skewers,, alternately thread pork and onions. , Grill, uncovered, over medium heat for 5 minutes; turn. Baste with reserved marinade. Continue turning and basting for 10-15 minutes or until meat is tender.
Nutrition Facts : Calories 315 calories, Fat 12g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 757mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 33g protein.
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Teraka Kiritoa
[email protected]These kabobs are perfect for a summer cookout.
Cindy Scarber
[email protected]I love the simplicity of this recipe. It's a great way to let the natural flavors of the pork and onions shine through.
thomas bates
[email protected]These kabobs are a great way to use up leftover pork.
Rohoul Amin
[email protected]I highly recommend trying these pork and onion kabobs. You won't be disappointed!
Bukhari official
[email protected]These kabobs are a delicious and versatile dish that can be enjoyed in many different ways.
Zulqarnain Gondal
[email protected]I froze some of the leftover kabobs and they reheated well in the microwave.
Samsung Saud
[email protected]These kabobs are also great for meal prep. I made a big batch on the weekend and then reheated them throughout the week for lunch and dinner.
Queku Trend
[email protected]I used a grill pan to cook the kabobs and they turned out just as well as if I had grilled them outdoors.
Wll Shafto4
[email protected]I grilled the kabobs over charcoal and they had a delicious smoky flavor.
Nasib Rahman
[email protected]I made a dipping sauce for the kabobs with Greek yogurt, tzatziki sauce, and lemon juice. It was the perfect complement to the pork and onions.
Jayne Neary
[email protected]These kabobs are a great way to get your kids to eat their vegetables. My kids loved them!
Abdullah Ashraf
[email protected]I used a variety of vegetables on my kabobs, including peppers, zucchini, and mushrooms. They all cooked perfectly and tasted great.
Ssenyonjjo Aksam
[email protected]I found that the onions burned easily, so I had to keep a close eye on them while grilling.
Yasir Abdullahi
[email protected]The pork and onion kabobs were a bit dry for my taste. I think I would add a bit of moisture, such as a marinade or sauce, next time.
Tushar Ahmed
[email protected]I made these kabobs for a party and they were a huge success. Everyone loved them!
Essie James
[email protected]These kabobs are perfect for a weeknight meal. They're quick to make and can be served with a variety of sides, such as rice, potatoes, or salad.
Mary Young
[email protected]I marinated the pork in a смесь of olive oil, garlic, and herbs overnight before grilling. It made the pork extra flavorful and tender.
Nomaan Akram
[email protected]I love how easy these kabobs are to make. I just threw everything on a skewer and grilled them. They were done in no time and were absolutely delicious.
Chris Cook
[email protected]These kabobs were a hit at my last barbecue! The pork was juicy and flavorful, and the onions added a nice caramelized sweetness. I will definitely be making these again.