Recipe by Southern Living August 2007

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Recipe Summary test

prep:
20 mins
soak:
30 mins
grill:
16 mins
total:
66 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wooden skewers in water 30 minutes to prevent burning.

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  • 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.

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