Best Pacific Island Pork Kabobs Recipes

MAKE-IT-MINE PORK KABOBS

Make-It-Mine Pork Kabobs image

Summer entertaining just got more delicious. These grilled pork kabobs are tender, juicy and so easy to customize with your favorite combination of herbs and vegetables.

Provided by Food Network

Categories main-dish

Time 23m

Yield 8 Skewers

Number Of Ingredients 10

Ingredients

1 pound boneless pork loin or tenderloin, cut into 1½-inch cubes
¼ cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon fresh ginger, grated
1 teaspoon Dijon-style mustard or ½ teaspoon Chinese Five Spice
1 small red or orange sweet pepper, cut into 1-inch squares* (See Cook's Note)
6 ounces shiitake mushroom caps or white mushroom caps, halved if needed* (See Cook's Note)
1 small zucchini, halved lengthwise and cut into ¾-inch pieces* (See Cook's Note)
¼ cup pepper jelly or orange marmalade, melted
8 skewers

Steps:

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.

MARINATED PORK KABOBS

Marinated Pork Kabobs image

This recipe was originally for lamb, but I adapted it to pork and adjusted the spices. After tasting these flavorful kabobs, my husband became an instant fan of this recipe. It's always requested when the grill comes out for the season. -Bobbie Jo Mller, Fallon, Nevada

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 cups plain yogurt
2 tablespoons lemon juice
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 pounds pork tenderloin, cut into 1-1/2-inch cubes
8 small white onions, halved
8 cherry tomatoes
1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium green pepper, cut into 1-1/2-inch pieces

Steps:

In a large resealable plastic bag, combine the yogurt, lemon juice, garlic, cumin and coriander; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight. , Alternate the pork, onions, tomatoes and peppers on eight metal or soaked wooden skewers. Grill, covered, over medium heat for about 15-20 minutes or until meat juices run clear.

Nutrition Facts : Calories 190 calories, Fat 5g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 63mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

PORK KEBABS WITH SESAME RICE

Pork Kebabs With Sesame Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 teaspoon toasted sesame oil
1 1/2 tablespoons sesame seeds
1 1/4 cups jasmine or basmati rice
1 1/2 pounds boneless pork loin, trimmed and cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
2 bunches asparagus, trimmed
1 tablespoon vegetable oil
1/4 cup ponzu sauce
Lemon wedges, for serving

Steps:

Heat the sesame oil in a medium saucepan over medium-high heat. Add the sesame seeds and cook, stirring, until golden, about 1 minute. Stir in the rice, then add 1 3/4 cups water; bring to a boil and cook until most of the water evaporates, about 8 minutes. Cover, reduce the heat to low and cook until tender, about 12 more minutes; remove from the heat and let stand until ready to serve.
Meanwhile, preheat the broiler. Thread the pork onto 4 long metal skewers, leaving space between each piece; season with salt and pepper. Place the asparagus on a baking sheet and toss with the vegetable oil and ponzu sauce. Push the asparagus to the side of the pan and add the pork skewers.
Broil the pork and asparagus, turning once or twice, until the pork is browned and cooked through and the asparagus is charred in spots, 8 to 10 minutes. Divide among plates and drizzle the pork with the pan juices; serve with the sesame rice and lemon wedges.

Nutrition Facts : Calories 568, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 90 milligrams, Sodium 455 milligrams, Carbohydrate 57 grams, Fiber 5 grams, Protein 35 grams

PACIFIC ISLAND PORK KABOBS

Pacific Island Pork Kabobs image

Number Of Ingredients 14

Ingredients

FOR THE MARINADE:
1 cup mango or peach juice/nectar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon curry powder
1 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon Asian sesame oil
2 pounds pork loin, cut into 1 1/4-inch pieces
10 green onions, (white part only), cut into 1-inch pieces
2 small red bell peppers, stems, seeds, ribs removed, cut into 1 1/2" cubes
1 small fresh pineapple, peeled, cored, and cut into 1 1/2-inch chunks
vegetable oil
kosher salt

Steps:

TO MAKE THE MARINADE: In a large bowl whisk together the marinade ingredients.Place the pork pieces in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning occasionally.Remove the pork from the bag, reserving the marinade. Pour the marinade into a small saucepan. Bring the marinade to a boil and boil for 1 full minute. Remove from the heat.Skewer the pork, alternating with the onion, bell pepper, and pineapple. There should be four or five pieces of meat per skewer. Allow to stand at room temperature for 20 to 30 minutes before grilling.Lightly brush or spray the kabobs with vegetable oil and season with salt. Grill over Direct Medium heat for 10 to 12 minutes, turning and basing with the reserved marinade once halfway through grilling time. The pork will be firm and the pineapple pieces will be lightly charred, juicy, and just beginning to slip off the skewers. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves