Make-It-Mine Pork Kabobs Recipe

Name: Make-It-Mine Pork Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 teaspoon five-spice; 1 red bell pepper small, OR orange bell pepper, cut into 1-inch squares*; 6 ounces shiitake mushrooms OR white mushroom caps, halved if needed*; 1 zucchini small, halved lengthwise and cut into 3/4-inch pieces*; 1/4 cup pepper jelly OR orange marmalade, melted

Servings: persons

1
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.
2
Prepare medium-hot fire with charcoal or preheat gas to medium high.
3
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.
4
4 servings (2 kabobs each)
5
Nutritional Information per Serving (using Chinese Five Spice variation)
6
*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.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Make-It-Mine Pork Kabobs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Make-It-Mine Pork Kabobs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions