Caribbean Pork Kabobs
More From Southern Living
Soak: 30 Minutes
Grill: 16 Minutes
- 6 (12-inch) wooden or metal skewers
- 1 1/2 pounds pork tenderloin, trimmed and cut into 1 1/2-inch pieces
- 3 assorted bell peppers, cut into 1-inch pieces
- 3 small red onions, quartered
- 2 tablespoons Caribbean Jerk seasoning
- Vegetable cooking spray
- 1 large lime
- Garnish: fresh thyme sprigs
- 1. Soak wooden skewers in water 30 minutes to prevent burning.
- 2. Thread pork, peppers, and onions alternately onto skewers. Sprinkle kabobs evenly with Jerk seasoning; lightly coat with cooking spray.
- 3. Grill kabobs, covered with grill lid, over medium heat (300° to 350°) 6 to 8 minutes on each side or until done. Squeeze juice from lime over kabobs just before serving. Garnish, if desired.
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