Wednesday, August 22, 2012

Italian Pork Kabobs with Summer Vegetables

I found another winner!  My hubs gave this recipe a two thumbs up.  So did I.  I love finding healthy, naturally allergy friendly recipes. It comes together quickly, and I love all the colors! Great for those summer evenings when you don't want to heat up the house (unless you have air conditioning.  Lucky.)  and need something quick.  Be sure to put this on your menu to try before grilling season is over! Serve this with a side a rice and a green salad, if desired.

Italian Pork Kabobs with Summer Vegetables

1-1/2 lbs boneless pork loin roast, trimmed and cut into 1 inch cubes
2 tbsp red wine vinegar
1-1/2 tsp kosher salt
½ tsp hot red pepper flakes, to taste
1 tbsp EVOO
1 tbsp chopped fresh basil or 1 tsp dried
1 tbsp chopped fresh oregano or 1 tsp dried
2 garlic cloves, chopped
2 small zucchini, trimmed and cut crosswise into rounds
2 large bell peppers (1 red, 1 yellow) seeded and cut into 1 inch squares

Prepare outdoor grill (400 degrees).  Whisk vinegar, slat and flakes in bowl  Whisk in oil.  Add basil, oregano and garlic.  Add pork and toss to coat.  Spread zucchini and peppers on top of pork.  Season with remaining ½ tsp salt; let stand 5 minutes.  Stir to coat with marinade.  Don’t marinate longer than 15 minutes.  Skewers ingredients, alternation onto 6 metal kabob skewers.  Lightly oil cooking grate.  Grill, turning occasionally for 10-12 minutes til pork is browned.  Stand 3 minutes and serve.

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