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Italian Pork Kabobs with Summer Vegetables

Source: National Pork Board
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Active Time:  10 Minutes
Total Time:  30 Minutes
  6 servings
These Italian Pork Kabobs with Summer Vegetables burst with fresh color and flavor. Tender chunks of pork and vibrant veggies get together in an incredibly easy recipe you'll love to grill all season long.
RECIPE INGREDIENTS
1 1/2 pounds boneless pork loin roast, trimmed, cut into 1-inch cubes
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon hot red pepper flakes, or less to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, chopped
2 small zucchini, trimmed and cut crosswise into rounds
2 large bell peppers, seeded and cut into 1-inch squares
Italian Pork Kabobs with Summer Vegetables Recipe at Cooking.com
DIRECTIONS
Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.


Whisk vinegar, 1 teaspoon salt, and hot red pepper together in large bowl. Whisk in oil. Add basil, oregano, and garlic. Add pork loin and toss to coat. Spread zucchini and bell peppers on top of pork, season with remaining ½ teaspoon salt, and let stand 5 minutes. Stir to coat with marinade. Do not marinate longer than 15 minutes. Skewer pork, zucchini, and bell peppers, alternating ingredients, onto 6 metal kabob skewers.


Lightly oil cooking grate. Place kabobs on grill and cover grill. Cook, turning occasionally, for about 10-12 minutes or until pork is browned. Let stand for 3 minutes, then serve.


Serving Suggestion: Pasta salad with tomatoes and mozzarella.


Recipe reprinted by permission of National Pork Board. All rights reserved.
Date Added: 05/02/2011
Part of These Recipe Collections Find Similar Recipes »
 Great for Your Grill: Skewers and Kebabs
 Grilled Pork for Summer from the National Pork Board
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