Passion for Pork

Make It Mine Pork Kabobs

Make It Mine Pork Kabobs

Try these kabobs with steamed black rice tossed with sliced green onions —their color will really pop atop the black rice. Or, consider serving the kabobs over fluffy, quick-cooking couscous. If using orange marmalade, add a kick of heat by stirring in a pinch of cayenne.
Weather not ideal? Broil the kabobs on a preheated broiler pan 3 to 5 inches from the heat source.


  • 1 pound pork loin roast, boneless OR tenderloin, cut into 1 1/2-inch cubes
  • 1/4 cup soy sauce, reduced-sodium
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger root, grated
  • 1 teaspoon Dijon-style mustard, OR 1/2 teaspoon Chinese Five Spice
  • 1 small red bell pepper, OR orange bell pepper, cut into 1-inch squares*
  • 6 ounces shiitake mushrooms, OR white mushroom caps, halved if needed*
  • 1 small zucchini, halved lengthwise and cut into 3/4-inch pieces*
  • 1/4 cup pepper jelly, OR orange marmalade, melted
  • 8 skewers


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.

Prep Time: 15 Minutes
Cooking Time: 10 Minutes
Total Time: 25 Minutes

Approximately 4 (2 kabobs each) Servings

Tags: easy | kabobs | mushrooms | peppers | pork loin | pork tenderloin | zucchini |