MARGARITA PORK KABOBS
Serve with Recipe #58559 and Recipe #146049 Make the Shish Kabobs using Recipe #227473 for a little more flavor.
Provided by Rita1652
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak skewers in water for 60 minutes or make Recipe #227473 .
- Combine margarita mix, tequila, coriander, and garlic. Place pork cubes in heavy zip lock bag; pour marinade over to cover. Marinate for at least 30 minutes.
- Blend together well the butter, lime juice and zest, sugar and parsley; set aside. Thread pork cubes onto skewers, alternating with pieces of corn and pepper. Grill over hot coals, basting with butter mixture, for 15-20 minutes,turning frequently.
Nutrition Facts : Calories 265.3, Fat 10.9, SaturatedFat 5.1, Cholesterol 89, Sodium 113.3, Carbohydrate 17.1, Fiber 2.6, Sugar 5.2, Protein 26.1
MARGARITA PORK KABOBS
Make and share this Margarita Pork Kabobs recipe from Food.com.
Provided by Timothy H.
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine margarita mix, coriander, and garlic. Place pork cubes in heavy plastic bag; pour marinade over to cover. Marinate for at least 30 minutes. Blend together well the butter, lime juice, sugar, and parsley; set aside.
- Thread pork cubes onto skewers, alternating with pieces of corn and pepper. (If using bamboo skewers, soak in water 20-30 minutes before using.) Grill over hot coals, basting with butter mixture, for 10-15 minutes, turning frequently.
Nutrition Facts : Calories 312.6, Fat 12.8, SaturatedFat 5.9, Cholesterol 90.1, Sodium 400.5, Carbohydrate 27, Fiber 2.8, Sugar 8.3, Protein 26.1
MAKE-IT-MINE PORK KABOBS
Summer entertaining just got more delicious. These grilled pork kabobs are tender, juicy and so easy to customize with your favorite combination of herbs and vegetables.
Provided by Food Network
Categories main-dish
Time 23m
Yield 8 Skewers
Number Of Ingredients 10
Steps:
- In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
- Prepare medium-hot fire with charcoal or preheat gas to medium high.
- Remove pork from marinade, and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.
FRUIT KABOBS WITH MARGARITA DIP
Your adult guests will love the flavor of this cool and creamy margarita fruit dip recipe. Serve the kabobs either as a snack or dessert. -Michelle Zapf, Kingsland, Georgia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 kabobs (1-1/2 cups dip).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. Beat in whipping cream until fluffy. Meanwhile, thread fruits and cake on metal or wooden skewers. Serve with dip.
Nutrition Facts : Calories 273 calories, Fat 18g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 97mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.
GRILLED PORK AND PINEAPPLE KABOBS
Ditch the boring grilled chicken for a lean and juicy pork tenderloin with pineapple. Your kids will love the fun new way of eating dinner, and you will love the sweet and savory flavor combos this recipe offers.
Provided by skinnymom
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h20m
Yield 10
Number Of Ingredients 15
Steps:
- Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
- While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
- Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
- Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
- Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 12.5 g, Cholesterol 19.6 mg, Fat 4.9 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 466 mg, Sugar 8.8 g
PORK KABOBS
These delightful picnic kabobs are my young daughter's favorite. My husband also enjoys them, even though he never cared much for pork. The cool, refreshing sauce is a tempting topping for sizzling grilled kabobs. - Louise Wetmore, Cottage Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. , Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. , Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.
Nutrition Facts :
GARLIC PORK KABOBS
Grilled pork and vegetable kabobs are basted with a savory sauce combining Swanson® Chicken Stock, garlic, ketchup, vinegar and brown sugar.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Stir the stock, cornstarch, brown sugar, ketchup and vinegar in a 1-quart saucepan until the mixture is smooth. Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.
- Thread alternately the pork, mushrooms and onion onto 4 skewers.
- Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the stock mixture. Place 1 tomato onto the end of each skewer.
- Heat the remaining stock mixture over medium heat to a boil. Serve with the kabobs and rice.
Nutrition Facts : Calories 914.7 calories, Carbohydrate 162.8 g, Cholesterol 54.9 mg, Fat 11.3 g, Fiber 3.8 g, Protein 35.5 g, SaturatedFat 4 g, Sodium 321 mg, Sugar 7.3 g
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