MAKE-IT-MINE PORK KABOBS

Make-It-Mine Pork Kabobs image

Provided by @MakeItYours

Categories Pork

Number Of Ingredients 10

1 pound(s) pork loin roast, boneless OR tenderloin, cut into 1 1/2-inch cubes
1/4 cup(s) soy sauce, reduced-sodium
2 tablespoon(s) rice vinegar
1 tablespoon(s) fresh ginger root, grated
1 teaspoon(s) Dijon-style mustard, OR 1/2 teaspoon Chinese Five Spice
1 small red bell pepper, OR orange bell pepper, cut into 1-inch squares*
6 ounce(s) shiitake mushrooms, OR white mushroom caps, halved if needed*
1 small zucchini, halved lengthwise and cut into 3/4-inch pieces*
1/4 cup(s) 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. 4 servings (2 kabobs each) *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. Quick Tip: Leave a little space between each ingredient when threading them onto the skewers. This assures even cooking.