Italian Pork Kabobs With Summer Vegetables Recipes

GRILLED PORK KABOBS WITH VEGETABLES (ITALY)

Steps:

• Clean and prepare the vegetables. Deseed the bell pepper and remove the white part. Then, cut it into 1-inch squares. Peel the onions and cut them into 8 wedges each.
• Dice the pork loin into 1-inch cubes, trying to keep the size consistent for a better result.
• Assemble the skewers by alternating one piece of meat and one piece of vegetable. In the end, you should have around 8 skewers.
• Lay the skewers on a large tray and toss with coarse salt, extra virgin olive oil and black pepper. Add rosemary and sage. Cover and set aside for at least 20 minutes.
• Preheat the grill on medium-high heat.
• When the grill is nice and hot, add the skewers and cook for 15 minutes, rotating them one quarter at a time.
• While cooking, you can spread the marinade on the skewers using the rosemary sprig as a brush.

ITALIAN PORK KABOBS

Steps:

• 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. If using wood skewers, soak for at least 30 minutes before using.
• 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.