Best Pork Peach Kebabs With Little Gem Salad Recipes

Kebabs with Pork Three Ways image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

Vegetable oil, for the grill
1 1/2 pounds pork tenderloin, cut into 1-inch cubes
1 pound andouille sausage, sliced 1/2 inch thick
4 slices thick-cut bacon, cut into 1-inch pieces
3 dill pickles, sliced 1/4 inch thick
2 large banana peppers, seeded and cut into 1-inch pieces
2 large onions, quartered and cut into 1-inch pieces
Kosher salt and freshly ground pepper
1/4 cup whole-grain or Creole mustard
1/4 cup extra-virgin olive oil

Steps:

Preheat a grill to medium and brush the grates with vegetable oil. Thread the pork tenderloin, sausage, bacon, pickles, banana peppers and onions onto eight 10-inch skewers; season with salt and pepper.
Combine the mustard and olive oil in a small bowl; brush all over the kebabs. Grill the kebabs, turning occasionally, until marked and cooked through, about 12 minutes.

Georgia Peach Grilled Pork Kabobs image

Provided by Julesong

Categories Pork

Time 5h21m

Yield 6 serving(s)

Number Of Ingredients 15

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.