Best Pork Peach Kabobs Recipes

GEORGIA PEACH GRILLED PORK KABOBS

Georgia Peach Grilled Pork Kabobs image

Make and share this Georgia Peach Grilled Pork Kabobs recipe from Food.com.

Provided by Julesong

Categories Pork

Time 5h21m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/3 cup reduced sodium soy sauce
2 tablespoons lemon juice
1 tablespoon vegetable oil
1 tablespoon peach preserves
1 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger or 1 teaspoon ground ginger
1 cup finely chopped fresh peaches or 1 cup frozen peaches, thawed and with juice
2 tablespoons lemon juice
2 tablespoons sugar
1 tablespoon reduced sodium soy sauce
1 1/2 tablespoons cornstarch
1 clove garlic, finely chopped
1 teaspoon finely chopped fresh ginger or 1/2 teaspoon ground ginger
3 firm peaches (optional)
1 1/2 lbs pork tenderloin, cut into 1 ½ inch cubes

Steps:

Make marinade by combining all ingredients in a bowl.
(Can be refrigerated for up to 2 months).
GLAZE: Combine peaches, lemon juice, sugar, soy sauce, cornstarch, and garlic, ginger in saucepan.
Simmer until thickened about 4 minutes.
(Can be kept in refrigerator for a week) Refrigerate pork with marinade for 4 hours or overnight.
Drain pork and discard the marinade.
Cut 3 firm fresh peaches into pieces.
Thread pork with peaches on 6 metal or bamboo skewers.
Grill for 10-15 minutes or until pork is no longer pink in center and peach is tender.
Brush with glaze during the last 5 minutes of cooking.
Boil any leftover glaze in saucepan for 1 minute.
Serve glaze on the side.

PORK & PEACH KABOBS

Pork & Peach Kabobs image

Sweet and succulent peaches steal the show in this kabob-style take on Southern barbecued pork.

Provided by My Food and Family

Categories Home

Time 35m

Yield Makes 6 servings.

Number Of Ingredients 4

Ingredients

2 peaches, pitted, each cut into 6 wedges
1 Vidalia onion, cut into 6 wedges
1-1/2 lb. pork tenderloin, cut into 18 pieces
3/4 cup BULL'S-EYE Memphis Style Barbecue Sauce

Steps:

Heat grill to medium-high heat.
Cut peach and onion wedges crosswise in half; thread onto 6 skewers alternately with meat.
Grill 15 min. or until meat is done, turning occasionally and brushing with barbecue sauce for the last 5 min.

Nutrition Facts : Calories 220, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

PEACH AND PORK KABOBS

Peach and Pork Kabobs image

How to make Peach and Pork Kabobs

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

1/2 cup bourbon
1/4 cup fresh lemon juice
2 garlic cloves, minced
1/4 cup olive oil, divided
2 teaspoons chopped fresh rosemary, divided
1 pound boneless pork loin, cut into 1 1/2-inch cubes
3/4 cup bottled barbecue sauce
8 (10-inch) metal skewers
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large peaches, unpeeled and cut into 8 wedges each
1 large green bell pepper, cut into 1 1/2-inch pieces

Steps:

Preheat grill to 350° to 400° (medium-high) heat. Whisk together first 3 ingredients, 2 Tbsp. olive oil, and 1 tsp. rosemary; reserve 1/4 cup. Pour remaining mixture into a large shallow dish or zip-top plastic freezer bag; add pork, turning to coat. Cover or seal, and let stand 10 minutes.
Meanwhile, cook barbecue sauce and reserved 1/4 cup mixture in a medium saucepan over medium heat, stirring occasionally, 3 minutes or until bubbly. Remove from heat.
Remove pork from marinade, discarding marinade. Thread pork onto skewers, leaving a 1/8-inch space between pieces. Sprinkle pork with salt and pepper.
Thread peaches and bell peppers alternately onto other skewers, leaving a 1/8-inch space between pieces. Drizzle with remaining 2 Tbsp. olive oil, and sprinkle with remaining 1 tsp. rosemary.
Grill pork and fruit-and-vegetable kabobs at the same time, covered with grill lid. Grill pork, turning occasionally, 7 to 8 minutes on each side or until done, brushing pork with barbecue sauce mixture during last 5 minutes of grilling. Grill fruit-and-vegetable kabobs 4 minutes on each side or until bell peppers are crisp-tender.