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Grilled Pork Kabobs

Photo Credit
Elena Shashkina/shutterstock
The Editors
Yield
6 to 8 servings
Category
Meat
Course
Main Dish
Preparation Method
Grill
Sources
Hearth and Home Calendar

Fire up the barbecue for Grilled Pork Kabobs—a welcome change from the ubiquitous burgers and hot dogs. Prepare in an herbal marinade in advance for juicy, tender, flavorful skewers that can be served with a simple salad, fresh crusty bread, and perhaps baked steak fries.

Ingredients
3/4 cup olive oil
1/4 cup wine vinegar
4 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt
2 pounds boneless pork loin, cut into 1-inch cubes
diced vegetables such as onions and peppers
Instructions

In a bowl or jar with a lid, combine oil, vinegar, lemon juice, Worcestershire sauce, garlic, and spices. Whisk or shake to blend. Place pork in a sealable plastic bag and pour in marinade. Refrigerate for 4 to 24 hours, turning bag occasionally.

Remove meat from marinade and thread onto skewers with vegetables. Grill over hot coals for about 5 minutes on each side, or until temperature on a meat thermometer reaches 145°F.

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