Recipes Lets Eat!

Make-It-Mine Pork Kabobs


  • 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, reserving marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Brush or drizzle with reserved marinade. 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.

4 servings (2 kabobs each)

*Kabob ingredients don’t need to be limited to the vegetables listed. There are several ways to customize kabobs; try incorporating cherry tomatoes, broccoli (precooked until crisp-tender), pineapple chunks (fresh or canned), yellow summer squash, red onion wedges, baby carrots (precooked until crisp-tender), halved tiny new potatoes (precooked until tender) or try adding fresh sprigs of herbs.

Leave a little space between each ingredient when threading them onto the skewers. This assures even cooking.