Best Veggie Pork Kabobs Recipes

PORK 'N' VEGGIE KABOBS

Pork 'n' Veggie Kabobs image

These colorful kabobs from our Test Kitchen feature tender pork and fresh veggies in a sweet and spicy marinade.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/4 cup hoisin sauce
2 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon honey
2 teaspoons minced fresh cilantro
1/2 teaspoon red wine vinegar
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon grated lime zest
1/8 teaspoon salt
1/2 pound pork tenderloin, cut into 1-inch cubes
1 small yellow summer squash, cut into 1/2-inch slices
1/2 medium green pepper, cut into 1-inch pieces
1/2 sweet onion, cut into 4 wedges

Steps:

In a small bowl, combine the first nine ingredients. Divide marinade between two large bowls. Add pork to one bowl and vegetables to the other; turn to coat. Cover and refrigerate for 2 hours., Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread pork, squash, green pepper and onion. Grill, covered, over medium heat or broil 4-6 in. from the heat for 5-8 minutes on each side or until pork juices run clear.

Nutrition Facts : Calories 214 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 158mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

VEGGIE PORK KABOBS

Veggie Pork Kabobs image

A refreshing orange glaze perks up these colorful kabobs from Candy Gruman of Tucson, Arizona. "I serve this summery dish with baked potatoes and garlic bread," Candy says. "You could substitute some other vegetables if you like, but these are our favorites."

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

3/4 cup thawed orange juice concentrate
3/4 cup orange marmalade
2 tablespoons teriyaki sauce
2 boneless pork loin chops (8 ounces each), cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 medium sweet onion, cut into eighths

Steps:

In a small bowl, combine the orange juice concentrate, marmalade and teriyaki sauce. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat. Pour 3/4 cup into another large resealable plastic bag; add peppers and onion. Seal bag and turn to coat. Refrigerate pork and vegetables for at least 1 hour. Cover and refrigerate remaining marinade for serving., Drain and discard marinade. Drain vegetables, reserving marinade for basting. On metal or soaked wooden skewers, alternately thread pork and vegetables. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 12-16 minutes or until meat juices run clear, turning and basing frequently with marinade. Serve with the reserved marinade.

Nutrition Facts :