- 6 (12-inch) wooden or metal skewers
- 1 (1.7-lb.) honey mustard pork loin, trimmed and cut into 1 1/2-inch pieces
- 3 assorted bell peppers, cut into 1-inch pieces
- 3 small red onions, quartered
- 2 teaspoons seasoned black pepper
- Vegetable cooking spray
- Garnish: fresh thyme sprigs
How to Make It
Soak wooden skewers in water 30 minutes to prevent burning.
Thread pork, peppers, and onions alternately onto skewers. Sprinkle kabobs evenly with seasoned pepper; lightly coat with cooking spray.
Grill kabobs, covered with grill lid, over medium heat (300° to 350°) 6 to 8 minutes on each side or until done. Garnish, if desired.
Cajun Turkey Kabobs: Substitute 1 1/2 lb. turkey tenderloin for pork loin and 2 Tbsp. Cajun seasoning for seasoned pepper. Proceed with recipe as directed.
Caribbean Pork Kabobs: Substitute 1 1/2 lb. pork tenderloin for pork loin and 2 Tbsp. Caribbean Jerk seasoning for seasoned pepper. Proceed with recipe as directed. Squeeze juice from 1 large lime over kabobs just before serving.
Spicy Chicken Kabobs: Substitute 1 1/2 lb. chicken tenderloin for pork loin. Whisk together 1/3 cup peanut butter, 1/3 cup water, 1/4 cup soy sauce, 3 Tbsp. brown sugar, 3 minced garlic cloves, 1 Tbsp. grated lime rind, and 1 tsp. dried crushed red pepper flakes. Place chicken in a large zip-top plastic bag; pour peanut butter mixture over chicken. Seal bag, and chill at least 30 minutes or up to 4 hours. Remove chicken from marinade, discarding marinade. Proceed with recipe as directed.