I’ve actually made pork & veggies kebabs a lot of times and have posted them in the foodblogs I used to write for but my search today here at Feistycook says it doesn’t exist. So this one is basically for the archives purposes and if this serves as an idea for your Summer grilling repertoire then it’s all good too.
Make sure to marinate this overnight to get all the flavors from the marinade.
In a huge container, mix soy sauce, Worcestershire sauce, lemon juice, ground black pepper, and a little bit of red pepper flakes. If you have Sprite, add about a cup of that too. Trust me on this.
Put pork chunks, cut up green peppers, quartered onions, and halved button mushrooms. If you have zucchini and/or yellow squash, cut them up in round chunks and add those too. Stir to coat the veggies with the marinade. Cover the container, store in the fridge to marinate overnight.
Soak the skewers for 10 minutes before making the kebabs. Carefully poke the meat & veggies with the skewers. Transfer the marinade in a cup to brush on the kebabs while grilling.
Grill the kebabs in low heat heat, 8-10 minutes on each side. Brush each kebab with the reserved marinade before turning.
These are just perfect for summer grilling.
Serve with potato salad or any kind of pasta salad on the side. Add corn in the cob too if you have some.
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| Pork & Veggie Kebabs |
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- juice of 1 lemon
- 1 cup of Sprite
- generous sprinkle ground black pepper
- a little bit of red pepper flakes
- skewers, 10-15
- In a huge container, mix soy sauce, Worcestershire sauce, lemon juice, ground black pepper, and a little bit of red pepper flakes. If you have Sprite, add about a cup of that too. Trust me on this.
- Put pork chunks, cut up green peppers, quartered onions, and halved button mushrooms. If you have zucchini and/or yellow squash, cut them up in round chunks and add those too. Stir to coat the veggies with the marinade. Cover the container, store in the fridge to marinate overnight.
- Soak the skewers for 10 minutes before making the kebabs. Carefully poke the meat & veggies with the skewers. Transfer the marinade in a cup to brush on the kebabs while grilling.
- Grill the kebabs in medium heat, 8-10 minutes on each side. Brush each kebab with the reserved marinade before turning.
Serve with potato salad or any kind of pasta salad on the side. Add corn in the cob too if you have some.
Found your site tonight while stumbling! Love it! Would love to have you link up at my Turning the Table Thursday carnival with this or any other recipe. It’s up now.
Wendy
Around My Family Table